CURRIED TURKEY SOUP
This colorful soup is a delight to serve the day after Thanksgiving. Best of all, it comes together in the slow cooker, allowing you some time to get a head start on your holiday shopping. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Combine the first 10 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until vegetables are tender. Mix flour and apple juice until smooth; stir into soup. Cover and cook on high for 30 minutes or until soup is thickened., Add turkey; heat through. Stir in rice.
Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 1096mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 4g fiber), Protein 25g protein.
CURRIED TURKEY VEGETABLE SOUP
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
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 SQUASH AND TURKEY SOUP
Simply add curry paste and coconut milk to this quick and comforting turkey soup that's so easy to make on weeknights.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Add onion, garlic, gingerroot and bell peppers; cook 5 to 6 minutes, stirring frequently, until onion is crisp-tender. Add curry paste; cook 1 minute. Stir in squash; cook 3 to 4 minutes or just until squash begins to brown.
- Add salt, red pepper, broth, coconut milk and turkey. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until squash is tender and soup is slightly thickened.
Nutrition Facts : Calories 180, Carbohydrate 16 g, Fat 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg
QUICK AND EASY CURRIED TURKEY SOUP
This soup is a great way to use up leftover turkey after Thanksgiving. The curry powder lends a Middle Eastern flair to this chunky winter soup. Add more or less curry powder to suit your tastes.
Provided by Bayhill
Categories Poultry
Time 50m
Yield 11 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
- In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
- Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
- Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.
QUICK AND EASY TURKEY SOUP
This is a great soup for left over thanksgiving turkey! Very easy to make, and keeps wonderfully! This is my own recipe, hope you like it!
Provided by Tara Simpson
Categories Stocks
Time 30m
Yield 2-3 quarts, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large stock pot.
- Prepare Rice a Roni as instructed on the box (add water as called for, I add a tiny bit of olive oil, not the entire amount that it calls for, you can do either).
- Once the water has started to boil, and rice is half cooked, I add the rest of my ingredients except the milk and parsley.
- Let everything come to a low boil and turn on low to simmer for 10-15 minutes or until the rice is completely cooked.
- The rice will continue to absorb your liquids as it cooks, so right before I'm ready to serve I stir in enough milk to make it the consistency I like for soup (I prefer a thick soup!) and stir in the parsley for some color.
- Great with warm rolls or crackers!
Nutrition Facts : Calories 278, Fat 10.9, SaturatedFat 4, Cholesterol 67.7, Sodium 913.8, Carbohydrate 17.1, Fiber 1, Sugar 0.7, Protein 27.8
CURRIED TURKEY NOODLE SOUP
Turkey isn't just for Christmas. Packed with protein, vitamins and lean too, it makes a great substitute for that other white meat
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat a large saucepan and fry the curry paste for 1 min, until fragrant. Tip in the stock and bring to the boil, then throw in the turkey and cook for 5 mins. Add the rice noodles and cook for 3 mins more.
- Add the pepper and beansprouts and cook for 2 mins more. Add the coconut milk, bring to a simmer, season with the lime juice and sugar, then spoon into bowls, sprinkle with the coriander leaves and serve.
Nutrition Facts : Calories 480 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.17 milligram of sodium
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CURRIED TURKEY SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (6)Calories 267 per servingServings 11
- To prepare soup, melt margarine in a large Dutch oven over low heat. Add curry powder, ginger, and garlic; saute 2 minutes. Add 2 cans of broth, onion, and next 4 ingredients (onion through celery), and bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender.
- Place half of the vegetable mixture in a food processor, and process until smooth. Spoon into a bowl. Repeat procedure with remaining vegetable mixture.
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- Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic, and cook 3 minutes or until tender. Add curry powder and turmeric, and cook 1 minute. Add flour, and cook 2 minutes. Add broth, salt, and pepper, and simmer 10 minutes or until mixture begins to thicken. Add turkey and cream, and simmer 3 minutes or until heated through. Stir in lemon juice. Garnish, if desired.
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