Easy Mulligatawny-inspired one-pot curried turkey soup made with leftover turkey, apples, rice, curry powder, broth, onions, carrots and celery. It convinces curry skeptics every time.
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This curried turkey soup made from leftover turkey is styled after a classic Anglo-Indian curry soup called mulligatawny.
Finally, drizzle some cream over it. Simply!
It’s also one of the best things I’ve ever eaten in my life.
My dad and sweetheart, two men who for some weird reason never learned to appreciate the flavors of Indian cuisine, couldn’t stop eating this soup. It was truly priceless to see the surprise on their faces as they ate the soup and not only liked it but loved it.
Good broth makes good soup
As with any broth based soup, the quality of your broth will determine the quality of your soup. Since we were working with leftover turkey, we happened to have turkey broth made from the carcass of the turkey that produced these leftovers.
You can also use chicken broth. And if you don’t have a homemade broth, Better Than Bouillon is a product we use occasionally with good results.
Do you have leftover turkey? Make these turkey soups, stews and chiles
- Mom’s Turkey Soup
- Turkey soup with lemon and barley
- Turkey stew with peppers and mushrooms
- Slow cooker turkey stew with mustard and root vegetables
- Turkey chili with leftover turkey
From the editors of Simply Recipes
Curried Turkey Soup (with Leftover Turkey)
ingredients
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2 tablespoon butter
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2 cups chopped Onion
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1 Cup chopped celery
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1 Cup chopped carrot
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4 teaspoon yellow curry powder
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4 cups chicken or turkey broth
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1/4 Cup raw white rice (we use basmati)
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2 green applespeeled, cored and diced
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1 teaspoon kosher salt (can add more to taste)
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2 bay leaves
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1/4 teaspoon black pepper
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2 cups chopped cooked turkey meat
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1/4 Cup heavy cream
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sour cream or Natural yoghurt, for garnish
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Chopped Chives, for garnish
method
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Boil the vegetables in butter, add curry powder:
Melt the butter in a large, heavy-bottomed saucepan (6 to 8 liters) over medium-high heat. Add the onions, celery and carrots.
Reduce heat and cook until tender, about 8 to 10 minutes.
Add the curry powder and cook for a minute or two more.
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Add bay leaves, broth and rice and let simmer:
Bring to a boil, then reduce heat to maintain a simmer. Simmer for 5 minutes.
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Add the chopped apples, salt and pepper:
Simmer for another 10 minutes.
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Add the turkey, simmer, and stir in the cream:
Add the turkey and return to a simmer. Stir in cream. Taste. Add more salt and pepper if needed.
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Surcharge:
Serve garnished with some yoghurt or sour cream diluted with a little water and some chopped chives or parsley.
| nutritional information (per serving) | |
|---|---|
| 462 | calories |
| 22g | Fat |
| 28g | carbohydrates |
| 38g | protein |
