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Spicy Turkey Soup

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes

Ingredients

  • 2 tbsp grapeseed oil
  • 1/2 cup celery diced
  • 1/2 cup carrots diced small
  • 1 cup yellow onions diced small
  • 1 tbsp thyme removed from stalks
  • 4 cups unsalted chicken broth
  • 1 inch ginger quartered
  • 1 tbsp curry powder
  • 1 tsp ground coriander
  • 2 cloves garlic sliced
  • 1 1/2 tbsp lime juice
  • 1/4 tsp black pepper
  • 3/4 tsp kosher salt
  • 1/2 cup coconut milk
  • 2 1/2 cups skinless cooked diced turkey
  • 1 medium carrot cut into very thin strips
  • 2 tbsp scotch bonnet sliced thin
  • 1/4 cup cilantro cut away long stalks

Equipment & Utensils

  • Large saucepan
  • Blender
  • Tool to create thin carrot strips - mandolin julienne peeler or grater

Instructions

  • Heat grapeseed oil on medium heat in saucepan, then add carrots and celery and cook for 5 min.
  • Keep an eye on the pan, you don't want the celery and carrots to start to brown.
  • Add onions and cook for another 5 mins. Again, making sure the ingredients do not begin to brown. Lower heat if necessary.
  • Add 2 cups of chicken broth, mix, and once the liquid begins to bubble, lower heat to low.
  • Cover pan and allow to simmer for 10 mins.
  • Taste to make sure flavors are combined, then drain vegetable mix and collect liquid for the base of the soup.
  • Discard cooked vegetables.
  • Once the liquid has cooled enough to transfer to a blender, pour into blender jug.
  • Add ginger, curry powder, coriander, garlic, lime juice to blender and blend on high until all ingredients have become pureed.
  • Pour puree back into saucepan and place on medium heat.
  • Add, 2 cups of chicken broth, coconut milk, black pepper and 1/2 of tsp salt and mix together.
  • Add turkey, then once liquid begins to bubble, lower heat to low, cover and allow to simmer for 10 mins.
  • Once you are able to taste the flavor of the turkey in the soup base, add carrot and scotch bonnet and 1/4 tsp of salt, if salt is needed, and stir to combine.
  • Allow to simmer for a further 5 mins.
  • When ready to serve, divide among four bowls and add a few sprigs of cilantro to each.

Notes

To make thin carrot strips, you can use a mandolin, or a vegetable julienne peeler, or a grater. If you use a grater, try to get as long strips as you can by dragging the entire side of the carrot against the grater.