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Curried Turkey Carrot Soup

This quick, easy, tasty recipe is a great way to enjoy leftover turkey. An excellent source of heart-healthy vitamins and minerals, turkey can help lower cholesterol and keep insulin levels stable, research suggests. A diet high in fresh fruit and vegetables lowers risk for stroke. For a vegetarian option, replace turkey with tofurkey or tofu and use vegetable broth.


2 tablespoons unsalted butter
2 cups minced onion
2 garlic cloves, minced
1 cup chopped celery
2 cups chopped carrots
4 teaspoons curry powder
2 tablespoons white flour
4 cups of chicken or turkey broth
2 bay leaves
2 green apples, cored, peeled and chopped
1/4 teaspoon black pepper
4 cups of cooked turkey, chopped
Chopped chives or parsley for garnish
Plain yogurt for garnish (optional)

Melt butter in large, thick-bottom pot. Sauté onions, garlic, celery and carrots over low heat until softened, about 5 to 7 minutes, stirring frequently. Add curry powder and cook for one minute. Add flour and cook 2 minutes. Add broth, bay leaves, apples and pepper. Bring to a simmer. Cook for 10 minutes until mixture starts to thicken. Add turkey and return to a simmer. Garnish with chives or parsley, and serve with a dollop of yogurt in each bowl, if desired. Serves six. Adapted from and