Soul Warming Curry Turkey Soup

I love soup. 🥣 Yet I was often finding myself bored with traditional options. I wanted something more. something richer! I wanted to create a soup that fed my soul! Hearty, nutrient dense and easy were what I had in mind.

The first time I whipped this dish up, I didn't measure a thing. I had leftover turkey from our Thanksgiving dinner and wanted soup. As a threw what I had in the kitchen into the pot, my house began to smell incredible. Jeff loved it! We ate it all. There wasn't even a teaspoon of leftovers.

I have since made this 4 more times and I am glad to say, I have nailed down the recipe. And, the ingredients are foods we almost ALWAYS have in our kitchen.

I like to roast a small chicken about once a week. After we have eaten dinner, I remove the leftover meat and tear it into bite size pieces. I either store in in the fridge or freeze it. Depending on the bird, this will give us 1-2 more meals. Since we do this often, this soup has also become a staple for these cold winter days. I hope you love it as much as we do!

Ingredients:

• 2 cups leftover turkey or chicken*

• 3 cups cubed potatoes (about half inch cubes or smaller)

• 3 medium carrots diced (about 1 1/2 cups)

• 3 ribs of celery diced (about 1/2 cup)

• 1 cup peas (I used frozen)

• 1 cup diced onions

• 2 cloves minced garlic

• 1 13.5oz can full fat coconut milk

• 1.5 cups broth (chicken, turkey or veggie broth is ideal)

• 3 tbsp healthy oil (I used avocado oil)

• 1 tbsp Italian herbs seasoning

• 2 tsp yellow curry powder

• 2 tsp salt

• 1 tsp pepper

Recipe:

• Over medium heat, add oil, onions and garlic to a large pot (I use my dutch oven) stirring occasionally until onions become translucent.

• Add potatoes and cook for about 1 minute, stirring occasionally.

• Add spices, coconut milk and broth

• Increase heat and bring soup to a boil. (This is when the smell really kicks in 😋 )

• Once boiling, reduce heat to low, add veggies and cover for 40 minutes

• Mix soup and lightly mash about 50% of the potatoes

• Add protein and simmer 10 additional minutes

• Serve topped with sprouts (optional) and enjoy!

*If you don't have leftover chicken or turkey, cook about 1 chicken breast for 30 mins at 350ºF or until liquid runs clear. Shred with two forks and add to soup.