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. So 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!
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.
Curried Turkey Soup (with Leftover Turkey) Recipe
Ingredients
- 2 Tbsp butter
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 4 teaspoons yellow curry powder
- 4 cups of 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 of chopped cooked turkey meat
- 1/4 cup heavy cream
- Sour cream or plain yogurt for garnish
- Chopped chives for garnish
Read More: Curried Turkey Soup (with Leftover Turkey)
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