Directions
Place the spices in a dry sauté pan and toast over medium heat, moving the contents of the pan over the burner constantly for a few moments until the color of the spices turns slightly darker and fills your kitchen with a pleasant aroma. Remove the pan from the heat, place toasted spices in a small dish and set aside.
In a heavy stock pot large enough to prepare your soup, heat the oil over medium high heat. Add all of the vegetables, apples and parsley, and sweat without browning for approximately five minutes.
Add the toasted spices and completely incorporate the spices into the vegetables.
Add the coconut milk, chicken stock, water, and potatoes.
Bring the soup to a rolling boil over high heat then turn the heat down to a simmer. Simmer the soup until the potatoes are fork tender, about 25 – 35 minutes. Add the cooked turkey and tomatoes, continue to simmer until the turkey is completely warmed through. Taste the soup and add salt if you like, or simply serve straight away.
Chef’s Narrative
Hearty and delicious, this is a great way to use up extra cooked turkey and feed a hungry crowd.
Recipe Substitutions
For a vegan version, substitute cooked chickpeas or firm diced tofu for the turkey and vegetable broth for the meat broth.
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Ingredients
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1tablespooncurry powder
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1tablespoonchili powder
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½teaspoonground allspice
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¼teaspoonblack pepper
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2teaspoonscanola oil
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2onions, diced, about 4 cups
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2celery stalks, diced, about 1 cup
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1large garlic clove, minced
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2carrots, peeled and diced, about 1 cup
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2 apples, cored and diced, about 4 cups
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¼cupfresh parsley, minced
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¼cupcoconut milk, unsweetened, canned
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4cupschicken or turkey stock, any fat removed
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1cupwater
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½cuprusset potatoes, peeled and diced
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1 ½poundscooked turkey, cubed, about 4 cups
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1 ¼cupscanned, diced tomatoes, drained
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salt to taste
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