Sweet and Spicy Turkey Curry Soup
Sweet and Spicy Turkey Curry Soup is the perfect way to use up your leftover Thanksgiving turkey.
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.
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.
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.
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.
- 3 cup shredded turkey (or chicken)
- 1 tablespoon olive oil
- 1/2 teaspoon allspice
- 3 - 4 teaspoons 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
- 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.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 522 Total Fat 21g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 12g Cholesterol 167mg Sodium 1677mg Carbohydrates 39g Net Carbohydrates 0g Fiber 6g Sugar 14g Sugar Alcohols 0g Protein 44g