Curry-Turkey Soup Recipe Created by Ruth Paget

Curry Turkey Soup Recipe Created by Ruth Paget

I do not keep jars of Indian clarified butter (ghee) at home, but still make this curry soup with a mixture of regular butter and olive oil.  I also make my own curry with cinnamon, ginger, and turmeric.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 tablespoon butter

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1/2 tablespoon cinnamon

-1 teaspoon dry ginger

-1 teaspoon turmeric

-2 cups peeled and chopped carrots

-1 (32-ounce) container chicken broth

-16 ounces water

-1 (15-ounce) can coconut milk

-1/2 pound cooked and cubed turkey breast

Steps:

1-Sauté onions, garlic, ginger, turmeric, and cinnamon in olive oil and butter for 5 minutes in a soup pot.

2-Add chicken broth, carrots, coconut milk, and water to the soup and bring to a boil.  Let boil for 30 minutes or until carrots are soft.  Remove from the heat and let cool.

3-Insert an immersion blender, and purée the soup until it has a smooth consistency.

4-Add turkey cubes to the soup and reheat the soup for 15 to 20 minutes.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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