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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.

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

Sweet and Spicy Turkey Curry Soup

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Sweet and Spicy Turkey Curry Soup is the perfect way to use up your leftover Thanksgiving turkey.


  • 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


  1. Cook rice according to package instructions. Set aside.
  2. 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.
  3. 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.
  4. To serve, place a scoop of rice (about 1/3 c) in a bowl, ladle soup on top, and sprinkle with diced apple.


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

Did you make this recipe?

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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!


Tuesday 29th of November 2016

Glad you liked it! Thanks for stopping by :)


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


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!


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.


Saturday 17th of November 2012

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


Saturday 17th of November 2012

Thanks, Marla! xo

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