NOV
29

Sweet and Spicy Turkey Curry Soup

Main Dish, Poultry, Rice, Soup and Stew, Thanksgiving Recipes | 23 comments

I hope you all had a wonderful Thanksgiving! It was nice to take a few days off and hang out at home without any pressing plans. Just doing whatever we felt like.

sweet and spicy turkey curry soup

We cooked, we baked, we had our big feast. Then we relaxed. Eric and the kids worked on getting the Christmas decorations up. We spent a whole day in our pajamas. I love those days, don’t you? And like is usually tradition, we saw a movie – Tangled. It was really cute! Did you see any fun movies with your family?

If you haven’t already used up all of your turkey leftovers, I highly recommend this Sweet and Spicy Turkey Curry Soup with Wild Rice. This recipe is a great way to use up leftover turkey without feeling like it’s the same Thanksgiving meal, just presented in a different way.

sweet and spicy turkey curry soup

The flavor is unique, exciting, and bold. It’s full of vegetables (and a bit of fruit!). And it is a filling meal without being calorie laden for those looking to watch their calorie intake until the next holiday feast. Soups are a great way to eat healthy without sacrificing flavor or the feeling of satiation. If you are really watching your calories, feel free to substitute fat-free half and half. No turkey? Just sub chicken instead.

Don’t forget to enter the Fond Times Giveaway and vote for your favorite Stuffing and Butter recipes. This Wednesday’s Holiday Recipe Exchange is CHOCOLATE!

Sweet and Spicy Turkey Curry Soup

Print Save Recipe

Ingredients:

3 cup shredded turkey (or chicken)
1 tablespoon olive oil
1/2 teaspoon allspice
3 - 4 teaspoon yellow curry powder
a few dashes - 1/8 teaspoon cayenne pepper, optional
1/2 teaspoon black pepper
1 teaspoon salt
2 1/2 teaspoons brown sugar
2 carrots, sliced
1 onion, diced
2 cloves garlic, minced
2 tsp fresh ginger, minced
2 celery ribs, diced
1 bay leaf
1 cup half and half
4 cups broth, chicken or turkey
1/2 - 1 cup water, if needed to reach desired consistency
1 cup sweet potato puree
1 heaping cup diced gala apple
1 cup wild and brown rice blend, uncooked

Directions:

Cook rice according to package instructions. Set aside.

Prepare the vegetables as listed in the ingredients. Heat olive oil in a large dutch oven. When hot, add onions and celery, sauteing until golden and tender, about 4 minutes. Add salt, pepper, allspice, brown sugar, ginger, garlic, curry and cayenne (I only use a couple dashes). Saute for an additional 2 minutes, until fragrant.

Deglaze the pan with 1/2 c chicken broth, scraping any browned bits from the bottom. Stir the remaining broth in with the sweet potato puree. Add the carrots, bay leaf, and turkey (or chicken). Bring soup to a boil, turning heat to low and simmering until vegetables reach desired tenderness. Remove the bay leaf. Stir in the half and half.

To serve, place a scoop of rice (about 1/3 c) in a bowl, ladle soup on top, and sprinkle with diced apple.

Tip: For sweet potato puree, I steam till tender then puree in a small food processor. Add some of the soup liquid, if necessary, to thin for a smooth puree.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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23
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Heather (Heather's Dish) - November 29, 2010 @ 8:01 am

    i love curry so much…and coincidentally i love turkey too! what a wonderful and flavorful soup :)

    [Reply]

  • 2
    Apicius' Apprentice - November 29, 2010 @ 8:08 am

    This looks absolutely wonderful! I’m imagining how beautiful the ginger and apples must taste in the combination. I’m bookmarking this to try! Thank you for sharing :)

    [Reply]

  • 3
    Shaina - November 29, 2010 @ 8:28 am

    Yum! I love curried soups, and this one sounds like the perfect way to use up the rest of the turkey.

    [Reply]

  • 4
    Maris (In Good Taste) - November 29, 2010 @ 8:33 am

    Perfect use for leftovers!

    [Reply]

  • 5
    Katie @ Haute Apple Pie - November 29, 2010 @ 8:39 am

    This looks DELISH and a great way to get out of the thanksgiving flavor rut. It’s like a twist on mulligatawny which is one of my faves. Thanks for sharing!

    [Reply]

  • 6
    Tina W - November 29, 2010 @ 8:41 am

    Yum! I will definitely make this. I’ve only discovered your site recently, but I’ve already made several of your dishes that are new family favorites. Thanks!

    [Reply]

    • Katie Goodman

      Katie replied: — November 29th, 2010 @ 9:58 AM

      Welcome, Tina! I love hearing that. Thanks so much for letting me know. :)

  • 7
    Jen @ My Kitchen Addiction - November 29, 2010 @ 9:36 am

    I’m usually afraid to try curry recipes… I am very on and off with it. This one looks fabulous, though. I’m feeling unusually inspired to give it a try!

    [Reply]

  • 8
    naomi - November 29, 2010 @ 9:55 am

    I love curry anything so this is right up my alley!

    [Reply]

  • 9
    the blissful baker - November 29, 2010 @ 10:00 am

    mmm this soup looks so flavorful and delicious!

    [Reply]

  • 10
    Amy - November 29, 2010 @ 7:03 pm

    Made this tonight for dinner with leftover turkey and turkey broth. Very good. I didn’t have any wild rice so we had it over mashed potatoes – not anywhere near as healthy, but yummy!

    [Reply]

  • 11
    Kerstin - November 29, 2010 @ 9:46 pm

    The curry, ginger, and garlic sound so lovely here – yum!

    [Reply]

  • 12
    Amanda - November 30, 2010 @ 4:47 am

    You are so good!! What a fantastic combination! Unique and I am sure delish!

    [Reply]

  • 13
    Mary - November 30, 2010 @ 9:17 am

    Oh! This combo sounds so great – can’t wait to give this a try!

    [Reply]

  • 14
    Tickled Red - December 04, 2010 @ 11:36 am

    Oh my goodness look at the colors! I can just taste that wonderful curry from here. I am sending this one to my mother in-law. She’s from British Guiana and will flip over this recipe.

    [Reply]

  • 15
    Jane - December 06, 2010 @ 10:38 pm

    This recipe looks so good! And what a great way to use up leftover turkey that I have chillin’ in my freezer. Just a question for you on the curry . Wondering if regular curry is the same as yellow curry?
    Thanks,
    Jane

    [Reply]

  • 16
    Lee - November 01, 2012 @ 9:13 pm

    I made this soup & substituted pumpkin purée for the sweet potato & pumpkin pie spice for the allspice & it was really flavorful & we loved it. An easy delish soup recipe I will make again!

    [Reply]

  • 17
    marla - November 17, 2012 @ 7:46 am

    Love this recipe! Will be linking back to this in my upcoming post :)

    [Reply]

    • Katie Goodman

      Katie replied: — November 17th, 2012 @ 8:04 AM

      Thanks, Marla! xo

  • 18
    Erin - December 04, 2012 @ 12:33 pm

    My turkey was sitting and sitting and sitting forever in the fridge, because I just couldn’t bring myself to have another dinner of Thanksgiving leftovers. When I made this soup, those turkey leftovers disappeared immediately.

    I made my own curry powder (1 TB ground cumin, 1 TB ground coriander, 1 tsp ground turmeric, 1/4 tsp crushed red pepper flakes, 1/4 tsp ground mustard, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cinnamon, 1/4 tsp ground cardamom – made enough for 4tsps plus some extra).

    I substituted Splenda’s brown sugar blend instead of brown sugar. I didn’t bother with the fresh ginger and cayenne pepper. I substituted almond milk for the half and half, and 4 cups with water with two bouillon cubes in place of the broth (I didn’t have any). I threw in a whole pureed sweet potato and whatever apples I had sitting around the house. I finished the soup with cooked brown rice.

    I will definitely make this again! This is a great way to use up chicken and other lean meats that are sitting around in the fridge.

    [Reply]

  • 19
    Ellen - January 13, 2013 @ 3:18 pm

    I just made this soup and it is excellent. I used a can of coconut milk instead of half and half. Delicious! Thanks!

    [Reply]

  • 20
    Hawley - November 30, 2014 @ 3:57 pm

    Looks great. How many does it serve? (Or, any idea how many 1-cup servings it makes, for example?)

    [Reply]

    • Katie Goodman

      Katie Goodman replied: — December 1st, 2014 @ 8:43 PM

      about 6

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