Curried Turkey Soup

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.

Yield: 11 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 25%
  • Fat: 7.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 19.3g
  • Carbohydrate: 30.1g
  • Fiber: 2.6g
  • Cholesterol: 36mg
  • Iron: 2mg
  • Sodium: 555mg
  • Calcium: 130mg

Ingredients

  • SOUP:
  • 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
  • REMAINING INGREDIENTS:
  • 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

Preparation

  1. 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.
  2. Place half of the vegetable mixture in a food processor, and process until smooth. Spoon into a bowl. Repeat procedure with remaining vegetable mixture.
  3. 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.
  4. 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.
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