Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 1

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.

Recipe by Cooking Light November 1998

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Becky Luigart-Stayner

Recipe Summary

Yield:
11 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

267 calories; calories from fat 25%; fat 7.5g; saturated fat 2.3g; mono fat 2.7g; poly fat 1.8g; protein 19.3g; carbohydrates 30.1g; fiber 2.6g; cholesterol 36mg; iron 2mg; sodium 555mg; calcium 130mg.
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