CURRIED TURKEY & VEGETABLE SOUP RECIPE

CURRIED TURKEY & VEGETABLE SOUP Recipe image

Provided by jads8627

Number Of Ingredients 14

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.