Turkey Coconut Curry Soup
This Turkey Curry Soup is warm, comforting, full of flavor, and healthy too! It's great for using up leftover turkey and makes for a great easy dinner.
Equipment
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Large pot with lid
- Spatula
Ingredients
- 1 tsp Olive oil
- 1 Large Yellow onion diced
- 1 Large Poblano pepper chopped
- 2 Large Carrots chopped
- 6 Cloves Garlic Minced
- 2 tbsp Fresh tarragon chopped
- 2 Cups Cooked shredded turkey or chicken
- 1 tsp Fine sea salt
- 1 tsp Chili powder
- 1/8 tsp Ground black pepper
- 1/8 tsp Cayenne pepper
- 2 tbsp Tomato powder or 2 tbsp tomato paste
- 3 Tbsp Curry powder
- 1/2 Cup Canned full fat coconut milk
- 1 14 oz Can Crushed tomatoes
- 5 Cups Chicken broth
- 1/2 Cup Uncooked Couscous
Instructions
- Dice, chop and mince the vegetables.
- Heat a large pot on medium-high heat with the olive oil.
- Add the vegetables and sauté for 10 minutes.
- Add the tarragon, turkey, salt, chili powder, pepper, cayenne, tomato powder, and curry powder. Mix every together, and cook for 2 minutes while stirring,
- Add the coconut milk, canned tomatoes, and chicken broth. Stir until everything is combined and heat until it’s slowly boiling.
- Measure in the couscous, and then lower the heat to medium-low and cover the pot for 25-30 minutes. The vegetables should be tender and the flavors should be deepened.
- Serve with chopped green onions, chives, tomatoes, etc.
Notes
