Best Curried Turkey Vegetable Soup Recipes

CURRIED TURKEY VEGETABLE SOUP

Curried Turkey Vegetable Soup image

Chock-full of veggies, this aromatic soup has just the right hint of curry. "It's a delicious way to use your leftover holiday turkey," recommends Virginia C. Anthony, Jacksonville, Florida.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

Ingredients

2 medium onions, chopped
2 tablespoons canola oil
2 to 3 tablespoons all-purpose flour
1 teaspoon curry powder
3 cups reduced-sodium chicken broth
1 cup diced red potatoes
1 celery rib, sliced
1/2 cup thinly sliced fresh carrots
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage
2 cups cubed cooked turkey breast
1-1/2 cups fat-free half-and-half
1 package (9 ounces) fresh baby spinach, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through.

Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 534mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

CURRIED TURKEY & VEGETABLE SOUP RECIPE

CURRIED TURKEY & VEGETABLE SOUP Recipe image

Provided by jads8627

Number Of Ingredients 14

Ingredients

4 cups Homemade Turkey Stock (see "Stock Up") or Fresh Thyme chicken bone broth
11/2 cups fresh butternut squash cubes
2 medium carrots, sliced
2 stalks celery, sliced
1 Tbsp. minced fresh ginger
2 tsp. curry powder
1 tsp. garam masala
2 cups cooked turkey, chopped
1 (13.5 oz.) can Fresh Thyme organic unsweetened coconut milk
4 oz. brown rice noodles
2 Tbsp. chopped fresh cilantro, plus more for garnish
1/2 tsp. Fresh Thyme fine sea salt
1/2 tsp. pumpkin pie spice
2 green onions, finely chopped

Steps:

PREP: 20 minutes COOK: 18 minutes SERVES: 4 1. Place turkey stock into 4-quart Dutch oven. Add squash, carrots, celery, ginger, curry powder, and garam masala. Bring mixture to a boil over medium-high heat. Reduce heat to low. Cover and simmer for 8 to 10 minutes or until the vegetables are tender. 2. Stir in turkey, coconut milk, noodles, 2 Tbsp. cilantro, salt, and pumpkin pie spice. Simmer 8 to 10 minutes uncovered or until the noodles are tender. Garnish with cilantro and green onion. Each serving contains: 299 calories, 11 g fat, 9 g saturated fat, 0 g trans fat, 47 mg cholesterol, 618 mg sodium, 24 g carbohydrates, 2 g fiber, 4 g sugar, 23 g protein. Daily values: 145% vitamin A, 11% vitamin C, 4% calcium, 11% iron.