Best 3 Curried Turkey Soup Recipes

Curried turkey soup is a delicious and flavorful dish that can be enjoyed by people of all ages. It is a great way to use up leftover turkey after Thanksgiving or Christmas dinner, and it can also be made with fresh ground turkey. The combination of curry powder, ginger, and garlic gives this soup a unique and exotic flavor, while the vegetables add a healthy and hearty element. This soup can be served with rice, naan bread, or crackers, and it can also be frozen for later use.

Here are our top 3 tried and tested 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 SOUP

Curried Turkey Soup image

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

Ingredients

4-1/2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tart apple, peeled and chopped
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup unsweetened apple juice or additional chicken broth
3 cups shredded cooked turkey
3 cups hot cooked rice

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.

QUICK AND EASY CURRIED TURKEY SOUP

Quick and Easy Curried Turkey Soup image

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

Ingredients

1 (10 ounce) package fresh Baby Spinach
3 tablespoons butter or 3 tablespoons margarine
2 cups onions, chopped
3 tablespoons all-purpose flour
2 1/4 teaspoons curry powder
2 (14 1/2 ounce) cans chicken broth
1 1/2 cups red potatoes, unpeeled and diced
3/4 cup carrot, peeled and diagonally sliced
3/4 cup celery, chopped
2 1/2 teaspoons fresh parsley, chopped
3/4 teaspoon rubbed sage
3 cups cooked turkey, chopped
2 cups half-and-half
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste

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.

Tips:

Use a variety of vegetables in your soup to add flavor and nutrients. Some good options include carrots, celery, onion, potatoes, and green beans.
If you like a thicker soup, you can add more vegetables or use a potato masher to thicken it up.
To make the soup more flavorful, brown the turkey before adding it to the soup pot.
You can also add other ingredients to your soup, such as rice, noodles, or barley.
Be sure to season your soup to taste with salt, pepper, and other spices.
Serve your soup with a side of bread or crackers.

Conclusion:

Curried turkey soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover turkey from Thanksgiving or Christmas dinner. With so many variations, there is sure to be a recipe that everyone will enjoy.