Curried Turkey Soup

This simple yet elegant dish is great for family meals and entertaining. The soup improves with age, so make it ahead and reheat before serving. For a creamier soup, puree with a handheld immersion blender, then add turkey and cream. For a lighter version, substitute half-and-half or milk for cream. Prep: 10 minutes; Cook: 20 minutes.


Makes 4 servings

Recipe from



3 tablespoons unsalted butter
1 cup minced onion
1 celery rib, thinly sliced
2 garlic cloves, minced
2 teaspoons curry powder*
1/4 teaspoon turmeric
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
Salt, to taste
Ground red pepper, to taste
1 1/2 cups diced cooked turkey
1/2 cup whipping cream
1 1/2 teaspoons fresh lemon juice
Garnishes: Mango chutney, raisins, or diced dried fruit and toasted sliced almonds


Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic, and cook 3 minutes or until tender. Add curry powder and turmeric, and cook 1 minute. Add flour, and cook 2 minutes. Add broth, salt, and pepper, and simmer 10 minutes or until mixture begins to thicken. Add turkey and cream, and simmer 3 minutes or until heated through. Stir in lemon juice. Garnish, if desired.

*Be sure to look for curry powder that's imported or labeled "premium" for the best blend of spices.

Georgia Downard,


November 2006
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