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  • Writer's pictureSamantha Coffin

Soul Warming Curry Turkey Soup

Updated: Jun 23, 2021


I love soup. 🥣 Yet I was often finding myself bored with traditional options. I wanted something more. something richer! I wanted to create a soup that fed my soul! Hearty, nutrient dense and easy were what I had in mind.


The first time I whipped this dish up, I didn't measure a thing. I had leftover turkey from our Thanksgiving dinner and wanted soup. As a threw what I had in the kitchen into the pot, my house began to smell incredible. Jeff loved it! We ate it all. There wasn't even a teaspoon of leftovers.


I have since made this 4 more times and I am glad to say, I have nailed down the recipe. And, the ingredients are foods we almost ALWAYS have in our kitchen.


I like to roast a small chicken about once a week. After we have eaten dinner, I remove the leftover meat and tear it into bite size pieces. I either store in in the fridge or freeze it. Depending on the bird, this will give us 1-2 more meals. Since we do this often, this soup has also become a staple for these cold winter days. I hope you love it as much as we do!


Ingredients:

  • 2 cups leftover turkey or chicken*

  • 3 cups cubed potatoes (about half inch cubes or smaller)

  • 3 medium carrots diced (about 1 1/2 cups)

  • 3 ribs of celery diced (about 1/2 cup)

  • 1 cup peas (I used frozen)

  • 1 cup diced onions

  • 2 cloves minced garlic

  • 1 13.5oz can full fat coconut milk

  • 1.5 cups broth (chicken, turkey or veggie broth is ideal)

  • 3 tbsp healthy oil (I used avocado oil)

  • 1 tbsp Italian herbs seasoning

  • 2 tsp yellow curry powder

  • 2 tsp salt

  • 1 tsp pepper

Recipe:

  • Over medium heat, add oil, onions and garlic to a large pot (I use my dutch oven) stirring occasionally until onions become translucent.

  • Add potatoes and cook for about 1 minute, stirring occasionally.

  • Add spices, coconut milk and broth

  • Increase heat and bring soup to a boil. (This is when the smell really kicks in 😋 )

  • Once boiling, reduce heat to low, add veggies and cover for 40 minutes

  • Mix soup and lightly mash about 50% of the potatoes

  • Add protein and simmer 10 additional minutes

  • Serve topped with sprouts (optional) and enjoy!

*If you don't have leftover chicken or turkey, cook about 1 chicken breast for 30 mins at 350ºF or until liquid runs clear. Shred with two forks and add to soup.

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