This curried turkey soup made with leftover turkey is fashioned on a classic Anglo-Indian curried soup called mulligatawny.
It couldn't be easier to make! You start by cooking some onions, carrots, celery, and yellow curry powder, add stock, apples, rice, cook for a bit, then stir in the chopped cooked turkey.
Drizzle a little cream in at the end. Easy!
It's also one of the best things I have ever eaten in my life.
My father and my sweetheart, two men who for some weird reason have never learned to appreciate the flavors of Indian cuisine, couldn't stop eating this soup. It was priceless really, looking at the surprise on their faces as they ate the soup and not only liked it, but loved it.
Good Stock Makes Good Soup
As with any soup that relies on a stock for a base, the quality of your stock will determine the quality of your soup. Because we were working with turkey leftovers, we happened to have turkey stock made from the carcass of the turkey that created those leftovers.
You could also use chicken stock. And if you don't have any homemade stock, a product that we use occasionally with good results is Better Than Bouillon.
Got Leftover Turkey? Make These Turkey Soups, Stews, and Chilis
- Mom's Turkey Soup
- Turkey Soup With Lemon and Barley
- Turkey Stew With Peppers and Mushrooms
- Slow Cooker Turkey Stew with Mustard and Root Vegetables
- Turkey Chili With Leftover Turkey
Curried Turkey Soup (with Leftover Turkey)
2 tablespoons butter
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
4 teaspoons yellow curry powder
4 cups chicken or turkey stock
1/4 cup raw white rice (we use basmati)
2 green apples, peeled, cored, and diced
1 teaspoon kosher salt (may add more to taste)
2 bay leaves
1/4 teaspoon black pepper
2 cups chopped cooked turkey meat
1/4 cup heavy cream
Sour cream or plain yogurt, for garnish
Chopped chives, for garnish
Cook the vegetables in butter, add curry powder:
Melt butter on medium high heat in a large (6 to 8 quart) thick-bottomed pot. Add the onions, celery, and carrots.
Lower the heat and cook until softened, about 8 to 10 minutes.
Add the curry powder and cook for a minute or two more.
Add the bay leaves, stock, and rice then simmer:
Bring to a boil, then lower the heat to maintain a simmer. Simmer for 5 minutes.
Add the chopped apples, salt, and pepper:
Simmer for another 10 minutes.
Add the turkey, simmer and stir in cream:
Add the turkey and return to a simmer. Stir in the cream. Taste. Add more salt and pepper, if needed.
Serve garnished with a drizzle of yogurt or sour cream that has been thinned with a little water and some chopped fresh chives or parsley.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||16%|
|Total Sugars 13g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|