Turn your leftover turkey into a seriously delicious treat with this red curry turkey and sweet potato soup recipe.
After any holiday dinner involving turkey, most of us are looking for interesting ways to use those leftovers. A great option is this Thai inspired soup, which brings together the flavours of garlic, ginger and curry with a creamy and subtly sweet broth.
It's another one of those warming, stick to your ribs kind of soups that is guaranteed to thaw you out after a day spent shovelling, or tobogganing.
This soup is gluten-free as long as you use tamari soy sauce (tamari is usually gluten-free, but always read the label to make sure - I've linked it here on the right, so you can get it on Amazon if you can't find it locally).
It's also sugar-free and dairy-free. It can be made vegan by swapping out the chicken stock for vegetable stock and replacing the turkey with tofurky, or additional chickpeas or lentils. Overall, this soup is low in fat and carbs as well as low-calorie.
(Makes 8 servings)
1 tablespoon avocado oil
1 medium sweet onion, diced
4 cloves garlic, finely chopped
6 cups chicken stock, low-sodium, low-fat (or vegetable stock)
2 cups sweet potato, diced
1 teaspoon salt
1 tablespoon tamari soy sauce
2 tablespoons red curry paste
1 (13 ounce) can unsweetened coconut milk (full fat)
1 tablespoon fresh ginger, peeled, minced
2 teaspoons Monkfruit sweetener
pinch ground black pepper
1 teaspoon ground cumin
1 bay leaf
1 cup canned chickpeas, drained
2 cups roasted turkey, chopped into bite-sized pieces
1 large red bell pepper, thinly sliced
2 medium green onions, thinly sliced (or fresh cilantro)
In a large soup pot, over medium-high heat, heat the oil then add in the onion. Sauté until the onion begins to soften (about 5 minutes). Add the garlic and continue to sauté, stirring continuously for an additional minute before adding the chicken stock.
Bring the chicken stock to a boil then add in the sweet potato and salt. Bring the soup back to a boil then lower heat to medium. Allow to boil partially covered, stirring periodically, until the sweet potato begins to soften (about 30 minutes).
Using a ladle, carefully remove about 1 cup of the stock and place it in a small mixing bowl. Stir in the soy sauce then add the red curry paste, mixing until it dissolves. Pour the curry mixture back into the pot and add all the remaining ingredients (except the green onion).
Once the soup comes back to a boil, let it cook an additional 15 minutes. Serve, garnishing each bowl with green onion.
Nutritional Information Per Serving:
total calories = 180 | total fat = 4.41g | saturated fat = 1.49g | cholesterol = 29.5mg | sodium = 1,041mg | carbohydrates = 21.4g | dietary fibre = 3.43g | sugars = 6.12g | protein = 17.46g