As always, once our Christmas Turkey was picked pretty much down to the bones for turkey sandwiches, after the Big Day, I bagged the carcass and tossed it along with any leftover meat into the freezer, already looking forward to the soup I would eventually make with it.
This soup was inspired by one I made several years back, but as luck would have it, while the memory of great flavours remains with me, the recipe seems to have gotten lost along the way.
Actually not a bad thing, because this version is very tasty.
As a main course it will serve 2 very hungry people or 4 for a light dinner or lunch.
Coconut-Curry Turkey Soup
2 Tablespoons coconut oil
1 onion, peeled and diced
1 carrot peeled and diced
1 small sweet potato or, peeled and diced
1″ piece of fresh ginger, peeled and finely minced
1 large clove garlic, peeled and finely minced
1/ 1/2 teaspoons curry powder (preferably Madrass)
1 teaspoon Garam Masala
1/4 teaspoon Fenugreek (optional)
2 litres home made Turkey Stock
2 cups unsweetened coconut milk
2 cups chopped leftover cooked turkey – pulled from carcass after making the stock
1 cup frozen peas
3/4 teaspoon salt (more or less, to taste)
freshly ground pepper
chopped green onion for garnish
In large pot, heat oil over medium heat. Add onion, carrot and sweet potato and cook, stirring until onion becomes translucent. Do not brown. Stir in ginger and garlic and cook, stirring, 1 minute. Add curry powder, garam masala and fenugreek (if using), and stir 1 minute, until spices become fragrant.
Add Turkey stock and bring mixture to boil. Reduce heat and simmer until carrot and potato are tender. Stir in coconut milk, cooked turkey and frozen peas and simmer until heated through. Add salt and pepper, taste for seasoning. Sprinkle with chopped green onion for garnish.
Serve immediately with crusty rolls.