Turkey Parsnip Curry Soup

Leftover turkey is no trouble at all when you use it to make this creamy, delicious soup. And while it does contain turkey, the flavor profile is so different than your traditional Thanksgiving fare, there will be no complaints about having turkey in yet another meal. 

Turkey Parsnip Curry Soup

  • 3 large parsnips, peeled and chopped
  • 1 large onion, chopped
  • 1 cup carrots, shredded
  • 1 tablespoon coconut oil or butter
  • 2-3 cups turkey bone broth or 2-3 cans (14-1/2 ounces each) organic chicken broth
  • 2 cups leftover turkey pieces or chopped white meat chicken
  • 2 tbsp curry powder
  • 1 tbsp shredded fresh peeled ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup coconut milk
  • 1/2 cup mayonaise

Cook parsnips until tender by either oven roasting or microwaving. Add 2 cups broth to the parsnips, a small amount at a time, and either hand mash, puree with an immersion blender, or pulse with a chopping blade in a food processor until smooth and the broth has been incorporated. If soup appears a bit too thick, add another cup of broth. In a stock pot, caramelize onions in 1 tbsp of coconut oil or butter. Next add parsnip puree to onions and stir well. Add remaining ingredients and cook until carrot pieces are tender. Garnish with additional ginger and carrot shreds if desired.