Curried Turkey Soup
with sweet potatoes / pancetta

Name: Curried Turkey Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 8 oz Carrots, chopped; 12 oz Sweet potatoes, peeled and cubed; 2 tsp Ginger, grated; 4 oz Pancetta, thinly sliced, chopped; 1 lb Turkey, ground (sub Italian sausage); 1 tsp Curry powder; 1/2 tsp Salt; 1/2 tsp Garlic powder; 1/2 tsp Paprika; 1/2 tsp Black pepper; 1 Tbsp Oil, cooking; 2 tsp Arrowroot powder; 4 1/2 cups Stock, any type; 1/4 cup Coconut milk, light; 2 tsp Vinegar, rice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)
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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Make

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.
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.
Add turkey and saute for 1 minute (if using Italian sausage, saute until starting to brown, 5 to 7 minutes).
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).
Stir in coconut milk and vinegar. Taste and season with some salt and pepper.
Divide soup between bowls. Sprinkle pancetta on top. Enjoy!

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