This was a very quick and easy soup to make and was full of delicious curry flavor. I used leftover turkey from Christmas, but will make it again using chicken so I can have it throughout the year.
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.
- 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.
Only you will be able to view, print, and edit this note.Add Note