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Curried Turkey Soup
with sweet potatoes / pancetta

Active: 30 min Total: 30 min
This soup gets bold flavor from curry and ginger and a creamy finish from coconut milk.
Smarts: We've included directions for using leftover roasted turkey in case you have some from Thanksgiving in the fridge, but you can also use Italian sausage.


Curried Turkey Soup:
  • Onions, medium - 1 , chopped
  • Carrots - 8 oz , chopped
  • Sweet potatoes - 12 oz , peeled and cubed
  • Ginger - 2 tsp , grated
  • Pancetta, thinly sliced - 4 oz , chopped
  • Turkey, ground - 1 lb (sub Italian sausage)
  • Curry powder - 1 tsp
  • Salt - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Paprika - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Arrowroot powder - 2 tsp
  • Stock, any type - 4 1/2 cups
  • Coconut milk, light - 1/4 cup
  • Vinegar, rice - 2 tsp


  1. Onions / Carrots / Sweet potatoes / Ginger / Pancetta - Prep as directed. Combine onions and carrots in one container. Store sweet potatoes, ginger and pancetta each in their own containers. (Can be done up to 5 days ahead)
  2. Turkey - Do this step for both ground raw turkey and leftover roasted turkey. Combine turkey with curry powder, salt, garlic powder, paprika and black pepper. (Can be done 1 day ahead)

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  1. Heat a Dutch oven over medium heat. Add oil and then pancetta. Cook, stirring occasionally, until pancetta is crisp. Use a slotted spoon to transfer pancetta to a paper-towel lined plate. Strain off all but 1 Tbsp / 15ml (for 4 servings; adjust if customizing) oil. Return pan to heat.
  2. To heated pan, add onions and carrots with a pinch of salt. Saute until tender, ~4 minutes. Add arrowroot powder and ginger, stirring for 1 minute more.
  3. Add turkey and saute for 1 minute (if using Italian sausage, saute until starting to brown, 5 to 7 minutes).
  4. Add stock and potatoes to pot. Bring to a simmer. Cover and reduce heat. Simmer until potatoes are tender, 13 to 17 minutes (depending on the size).
  5. Stir in coconut milk and vinegar. Taste and season with some salt and pepper.
  6. Divide soup between bowls. Sprinkle pancetta on top. Enjoy!



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