Turkey Curry Soup

Name: Turkey Curry Soup
Yield: Serves 8
Ingredients: 3 tablespoons safflower oil; 2 tablespoons curry powder; 1 pound onions, cut into ¼-inch cubes (about 3 cups); ¾ pound carrots, cut into ¼-inch cubes (about 2 cups); 10 ounces celery (3 large stalks), cut into ¼-inch cubes (about 1 cup); 1 pound zucchini, peeled and cut into ¼-inch cubes (about 2 cups); 3 cups leftover turkey meat, cut into ¼-inch cubes; ¼ pound white mushrooms, cut into ¼-inch cubes (about 2 cups); 8 cups turkey stock; 1¾ pounds sweet potatoes, cut into ¼-inch cubes (about 2 cups); 6 ounces broccoli, stems peeled, cut into small pieces (about ½ cup); Freshly ground black pepper; 2 cups cooked rice or pasta; 2 cups cooked rice or pasta; 3 tablespoons lime juice; 2 tablespoons kosher salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

There was a weird year when, in the week of Thanksgiving, I cooked a dozen turkeys. My book Roasting: A Simple Art had come out, and it seemed that every television show in the surrounding area wanted to see the mad woman roast a turkey in 2 hours at 500°F. The stint culminated with my cooking, nerve-rackingly, a turkey in real time on Good Morning America. Then I went home and cooked yet one more turkey for my family.

By that time I was tired of turkey. The redemption

Ingredients

Main course
Soup
Gluten-free
Thanksgiving
Summer

Ingredients

Method