Curried Turkey Soup

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Curried Turkey SoupRecipe
Becky Luigart-Stayner
This creamy turkey soup recipe has distinctly Asian influences. Flavored with curry and sweetened with coconut, it's a tasty way to use leftovers from the holiday bird.
11 servings


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1 tablespoon stick margarine or butter
4 teaspoons curry powder
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
4 (16-ounce) cans fat-free, less-sodium chicken broth, divided
2 cups chopped onion
1 cup chopped leek
1/2 cup diced peeled Golden Delicious apple
1/2 cup diced carrot
1/2 cup diced celery
3 cups finely shredded cooked turkey
1 tablespoon lemon juice
1/8 teaspoon white pepper
1 (12-ounce) can evaporated skim milk
1/2 cup all-purpose flour
2 3/4 cups hot cooked rice
3/4 cup diced peeled Golden Delicious apple
1/3 cup chopped dry-roasted peanuts
1/3 cup chopped fresh parsley
1/3 cup flaked sweetened coconut, toasted


To prepare soup, melt margarine in a large Dutch oven over low heat. Add curry powder, ginger, and garlic; saute 2 minutes. Add 2 cans of broth, onion, and next 4 ingredients (onion through celery), and bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender.

Place half of the vegetable mixture in a food processor, and process until smooth. Spoon into a bowl. Repeat procedure with remaining vegetable mixture.

Combine the vegetable puree, 1 can of broth, turkey, juice, pepper, and milk in pan, and stir well. Combine 1 can of broth and flour in a bowl. Stir with a whisk; add to vegetable mixture in pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thick, stirring constantly.

Spoon 1/4 cup rice into each of 11 bowls; top with 1 cup soup, about 1 tablespoon diced apple, 1 1/2 teaspoons peanuts, 1 1/2 teaspoons parsley, and 1 1/2 teaspoons coconut.

Created date

November 1998

Nutritional Information

Calories 267
Caloriesfromfat 25 %
Fat 7.5 g
Satfat 2.3 g
Monofat 2.7 g
Polyfat 1.8 g
Protein 19.3 g
Carbohydrate 30.1 g
Fiber 2.6 g
Cholesterol 36 mg
Iron 2 mg
Sodium 555 mg
Calcium 130 mg