CREAMY CURRIED TURKEY SOUP
I love to make soup and it always reminds me of my Mom. She has passed but I still think of her every time I make this soup. Mom was a great cook but was not a soup maker nor a baker. I wanted to learn to bake so I taught myself to bake @ a young age and then started making soups. I started w/ a simple turkey vegetable soup after turkey day and it just evolved from there. My Mom never got to taste this particular soup but she always encouraged me and was very supportive of all my dishes. I told her I learned from watching the best. Thanks Mom!
Provided by Cindy Smith Bryson @cindyluhooskitchen
Categories Turkey Soups
Number Of Ingredients 23
Steps:
- Melt butter in a Dutch Oven over low heat. Add curry powder, ginger, and garlic; sauté 2 minutes. Add (2) 16 oz. cans of broth, onion, leek, apple, carrot, and celery. Bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender.
- Place half of vegetable mixture in food processor or blender, process until smooth. Pour into bowl. Repeat procedure with remaining vegetable mixture.
- Combine vegetable puree, (1) can broth, turkey, juice, pepper and milk in a saucepan; stir well. Combine 1 can of broth and flour in a bowl. Stir with a whisk; add to vegetable mixture in saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until thick; stirring constantly.
- Spoon 1/4 cup of cooked rice into soup bowl/cup and add 1 cup soup. Top with any or all optional toppings. Serve hot.
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