Curried Turkey Soup
with sweet potatoes / pancetta
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.
- 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
- 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)
- 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!
This may be my favorite Cook Smarts recipe ever! This soup was absolutely delicious! We used leftover Thanksgiving Turkey.0 Helpful
I took someone's recommendation and swapped the peas for chard. I only had milk on hand, but would try coconut milk next time, as well! My daughter does not like carrots, which is a bummer, since they are featured in almost every soup!0 Helpful
Made with the leftover turkey from Thanksgiving. Basically a turkey pot pie soup. Great for cold days!0 Helpful
Delicious! Made it in the Instant Pot with sausage. Very easy to throw together and tastes even better the next day!0 Helpful
Good flavor! I did it in the instant pot with the soup button. I added a bag of frozen green beans as well and think that without that it wouldn’t have been hearty enough for us. Overall we enjoyed it!0 Helpful
Absolutely delicious! I took the lazy way and turned instructions 1 through 4 from the "Make" section and instead dumped everything into our Instant Pot and set it to "Soup." After that completed, I stirred in the cream and upon serving, topped with (in our case) turkey bacon. Superb!0 Helpful