Simple one-pot curry turkey soup with a nod to Mulligatawny, made with apples, rice, curry powder, stock, onions, carrots, and celery, and leftover turkey. It wins over curry skeptics every time.
This recipe for curried turkey soup, which uses leftover turkey, is based on the traditional mulligatawny curry soup from Anglo-India.
It’s very simple to prepare: after sautéing onions, carrots, celery, and yellow curry powder, add stock, apples, and rice. Simmer for a little while before stirring in the cooked turkey, which has been chopped.
My sweetie and father, two men who, for some strange reason, have never been able to enjoy Indian food’s flavors, were unable to stop eating this soup. Observing the astonishment on their faces as they savored the soup and found it to be not just tasty but delightful was truly priceless.
This recipe provides a simple and flavorful way to utilize leftover turkey, transforming it into a comforting and satisfying curried soup.
Ingredients:
- 1 package (10 oz) fresh Baby Spinach: Adds a vibrant green color and a touch of freshness to the soup.
- 3 tablespoons butter or margarine: Used to sauté the vegetables and create a rich base for the soup.
- 2 cups chopped onions: Provides a sweet and savory flavor base.
- 3 tablespoons all-purpose flour: Thickens the soup and helps to create a smooth texture.
- 2 1/4 teaspoons curry powder: The key ingredient, adding a warm and aromatic spice to the soup.
- 2 (14 1/2 oz) cans chicken broth: Provides the base liquid for the soup.
- 1 1/2 cups red potatoes, unpeeled and diced: Adds a hearty texture and a slightly sweet flavor.
- 3/4 cup carrot, peeled and diagonally sliced: Provides a touch of sweetness and a vibrant orange color.
- 3/4 cup celery, chopped: Adds a crisp texture and a subtle celery flavor.
- 2 1/2 teaspoons fresh parsley, chopped: Adds a fresh, herbaceous flavor.
- 3/4 teaspoon rubbed sage: Enhances the savory notes of the soup.
- 3 cups cooked turkey, chopped: The star ingredient, providing protein and a delicious flavor.
- 2 cups half-and-half: Adds richness and creaminess to the soup.
- 1/2 teaspoon salt, to taste: Enhances the overall flavor profile.
- 1/4 teaspoon black pepper, to taste: Adds a touch of warmth and spice.
Instructions:
- Prepare the spinach: Remove the stems from the spinach and wash the leaves thoroughly. Pat them dry and set aside.
- Sauté the vegetables: In a large Dutch oven, melt the butter or margarine over medium heat. Add the chopped onions and cook, stirring frequently, until they become tender.
- Add flour and curry powder: Sprinkle the all-purpose flour and curry powder over the onions and stir until the mixture is smooth. Cook for 3 minutes, stirring constantly, to allow the flavors to develop.
- Incorporate broth and vegetables: Gradually add the chicken broth to the pot, stirring until it is fully incorporated. Add the diced potatoes, carrots, celery, parsley, and sage. Bring the mixture to a boil over medium-high heat, stirring frequently.
- Simmer and thicken: Reduce the heat and simmer the soup for 15 minutes, stirring occasionally, until the mixture thickens slightly.
- Add spinach, turkey, and seasonings: Stir in the prepared spinach, chopped turkey, half-and-half, salt, and pepper. Cover the pot and simmer for an additional 10 minutes, stirring occasionally.
- Adjust seasonings and serve: Before serving, taste the soup and adjust the seasonings as needed. Serve the hot and flavorful curried turkey soup, enjoying its comforting warmth and delicious flavor.
Tips and Variations:
- For a spicier soup, add more curry powder or a pinch of cayenne pepper.
- If you don’t have fresh spinach, you can use frozen chopped spinach, thawed and squeezed dry.
- For a vegetarian option, replace the turkey with cooked lentils or chickpeas.
- To make the soup ahead of time, prepare it up to the point of adding the spinach, turkey, and seasonings. Cool completely, then refrigerate for up to 3 days. Reheat gently before serving.
Enjoy this quick and easy curried turkey soup as a satisfying and flavorful meal that utilizes leftover turkey in a delicious and creative way.
Good Stock Makes Good Soup
The quality of your stock will affect the quality of your soup, just like it will with any soup that uses stock as a base. We had turkey stock, which was made from the carcass of the turkey that produced the leftovers, since we were utilizing leftover turkey.
You could also use chicken stock. Additionally, Better Than Bouillon is a product we occasionally use with good results if you don’t have any homemade stock.
How to Make Curry Turkey Soup ~ Leftover Turkey or Chicken Recipe
How do you cook a Turkey that went to India?
Featured in: The Turkey That Went to India Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
Can you freeze Turkey curry soup?
The best way to freeze this curried turkey soup is: Prepare the easy turkey curry soup minus the rice portion and freeze it that way. Then, prepare and add the rice to the turkey mixture just before serving. Here is more information on How to Freeze Soup.
How do you cook chicken noodle soup?
In a soup pot or Dutch oven, sauté the onion in the oil until softened. Stir in the garlic and curry paste, and cook for about 30 seconds. Add in the broth, water, lime juice, turkey, noodles, and red bell pepper. Bring to a boil, then reduce the heat. Stir in the coconut milk. Simmer until the noodles are cooked through.
How do you make a fried chicken curry?
Heat olive oil in a large dutch oven. When hot, add onions and celery, sauteing until golden and tender. Add salt, pepper, allspice, brown sugar, ginger, garlic, curry and cayenne (I only use a couple dashes). Saute until fragrant. Deglaze the pan with 1/2 cup chicken broth, scraping any browned bits from the bottom.