Curried Turkey Vegetable Soup
Total TimePrep: 15 min. Cook: 20 min.
Makes6 servings (2 quarts)
DELICIOUS...even by altering ingredients. We're dairy-free, so I used coconut cream instead of half-n-half. My husband asked if he might have it again for breakfast, and later that night when I was attending my father in the middle of the night, , he rolled over and said, "That WAS wonderful soup!"
I cannot begin to count how many people request this recipe?..it is an absolute "keeper"!!!
I always have to make a double batch when preparing this soup - everyone loves it and wants some leftover to take in lunches! Very flavorful and you can adjust your curry amount or type to change up the flavor. I've made this with both turkey and chicken and it's great both ways! I even added in 2 extra sweet potatoes I had on hand - just peeled & diced them up and cooked them along with the red potatoes. Great recipe!
made this with leftover chicken - sooooo good! didn't have fresh sage so used rubbed sage instead. will definately make it again. loved the curry & sage flavors.
I made this with leftover thanksgiving turkey and it was so good, everyone made me promise to make it again next year with the leftovers again! I've never had such a flavorful, healthy soup!