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Sweet and Spicy Turkey Curry Soup

Need to use up your leftover Thanksgiving turkey? Make this Turkey Curry Soup! It’s ready in about an hour and is so easy to make!

sweet and spicy turkey curry soup in a white bowl.

Creating This Turkey Curry Soup Recipe

If you haven’t already used up all of your Thanksgiving 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!

read more: What to Do with Leftover Turkey

Ingredients in Turkey Curry Soup

To make the turkey soup with leftover turkey, you’ll need the following ingredients:

  • Shredded turkey
  • Olive oil
  • Dried herbs and spices (including yellow curry powder)
  • Brown sugar
  • Onion
  • Carrots
  • Garlic
  • Fresh ginger
  • Celery
  • Half and half
  • Chicken or turkey broth
  • Sweet potato puree
  • Apple
  • Wild rice blend

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Turkey Curry Soup

This is such an easy turkey soup recipe. It takes about an hour to make, and it’s delicious as leftovers!

  1. Cook rice according to package instructions. Set aside.
  2. Heat olive oil in a large dutch oven. When hot, add onions and celery, sauteing until golden and tender.
  3. Add salt, pepper, allspice, brown sugar, ginger, garlic, curry and cayenne (I only use a couple dashes). Saute until fragrant.
  4. Deglaze the pan with 1/2 cup chicken broth, scraping any browned bits from the bottom. Stir the remaining broth in with the sweet potato puree.
  5. Add the carrots, bay leaf, and turkey.
  6. Bring soup to a boil, then turn heat to low and simmer until vegetables reach desired tenderness.
  7. Stir in the half and half.
  8. To serve, place a scoop of rice in a bowl, ladle soup on top, and sprinkle with diced apple.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

sweet and spicy turkey curry soup in a white bowl.

Can Pumpkin Puree Be Used Instead?

Yes, you may use canned or homemade pumpkin puree in place of the sweet potato puree called for in this recipe.

Storage Instructions

Let the yellow curry soup cool to room temperature, then store in the fridge in an airtight container. It will last up to five days.

Leftover soup can also be frozen for up to three months. When ready to eat, reheat from frozen on the stovetop or thaw overnight in the fridge first.

Tips for Making Leftover Turkey Soup

  • If you are really watching your calories, feel free to use fat-free half and half or whole milk instead of regular half and half.
  • No turkey? Just use chicken instead.
  • To make sweet potato puree, I steam the potatoes until tender and then puree in a small food processor. Add some of the soup liquid, if necessary, to thin for a smooth puree.

What Readers Are Saying

Absolutely delicious!!! It definitely hit the spot and a great use of the turkey. I used pumpkin puree instead due to having it left over 3/4 cup and the flavors were just as nice. I chopped up everything a little finer than picture. A definite keeper for the future.” — Alicia

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

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.” — Erin

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!” — Amy

More Leftover Turkey Recipes:

In addition to this leftover turkey soup, here are a few more recipes using Thanksgiving turkey that we love!

Green Chile Turkey Tetrazzini takes this traditional Thanksgiving turkey leftover recipe to the next level. This turkey casserole is loaded with flavor thanks to the addition of green chiles, poblano peppers, and spicy pepper jack cheese.

Pumpkin and Turkey Black Bean Chili is a great fall chili recipe with tons of flavor. Even better, it’s super easy to make!

Nothing beats a Thanksgiving Leftover Sandwich the day after Thanksgiving! We like to use sweet potato rolls as the base, but any bread will work.

This recipe for Turkey Vegetable Soup is the perfect way to use up leftover Thanksgiving turkey. This version of the classic Turkey Soup is loaded with vegetables, noodles, and plenty of flavor thanks to fresh thyme and parmesan!

Chicken Pot Pie with Buttermilk Biscuit Crust is comfort food and its finest! Creamy chicken filling is topped with tender buttermilk biscuits. Feel free to sub turkey for the chicken!

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sweet and spicy turkey curry soup

Sweet and Spicy Turkey Curry Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Need to use up your leftover Thanksgiving turkey? Make this Turkey Curry Soup! It's ready in about an hour and is so easy to make!

Ingredients

  • 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

Instructions

  1. Cook rice according to package instructions. Set aside.
  2. Prepare the vegetables as listed in the ingredients.
  3. Heat olive oil in a large dutch oven. When hot, add onions and celery, sauteing until golden and tender, about 4 minutes.
  4. 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.
  5. 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.
  6. Add the carrots, bay leaf, and turkey (or chicken).
  7. Bring soup to a boil, turning heat to low and simmering until vegetables reach desired tenderness.
  8. Remove the bay leaf. Stir in the half and half.
  9. To serve, place a scoop of rice (about 1/3 c) in a bowl, ladle soup on top, and sprinkle with diced apple.

Notes

A goodLife{eats} creation

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 Information
Yield 4 Serving Size 1
Amount Per Serving Calories 522Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 167mgSodium 1677mgCarbohydrates 39gFiber 6gSugar 14gProtein 44g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Alicia

Monday 28th of November 2016

Absolutely delicious!!! It definitely hit the spot and a great use of the turkey. I used pumpkin puree instead due to having it left over 3/4 cup and the flavors were just as nice. I chopped up everything a little finer than picture. A definite keeper for the future. THANKS!

Katie

Tuesday 29th of November 2016

Glad you liked it! Thanks for stopping by :)

Hawley

Sunday 30th of November 2014

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

Katie Goodman

Monday 1st of December 2014

about 6

Ellen

Sunday 13th of January 2013

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

Erin

Tuesday 4th of December 2012

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.

marla

Saturday 17th of November 2012

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

Katie

Saturday 17th of November 2012

Thanks, Marla! xo

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