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Curried Turkey Soup
Makes 6 Servings
*1 cup diced onions
*2 teaspoons curry powder
*3/4 teaspoon cayenne pepper or to taste
*3/4 teaspoon Old Bay seasoning (optional)
*1 tablespoon olive oil
*1 tablespoon minced fresh garlic
*3 1/2 cups Canyon Ranch Chicken Stock
*1 1/4 cups diced turkey breast
*2 Roma tomatoes, peeled and diced
*2 tablespoons chopped fresh cilantro
*2 tablespoons currants
*1/4 cup low-fat coconut milk
*1 teaspoon salt (optional)
1In a large saucepan, saute onions and seasonings in olive oil until onions are translucent. Add garlic and saute briefly, about 30 seconds. Add 1/2 cup chicken stock and turkey and bring to a simmer. Cook for 3 to 5 minutes or until turkey is cooked through. Cool.
2Place mixture in food processor and pulse briefly until turkey is slightly shredded. Return to saucepan and add remaining stock. Cook for 1 hour over low heat. Add tomatoes, cilantro, currants and coconut milk. Bring to a boil and simmer 1 minute. Season with salt.
  • A perfect use for diced leftover turkey - cooked meat works just as well.
  • EACH 3/4 CUP SERVING CONTAINS APPROXIMATELY: 125 calories, 11 gm. carbohydrate, 5 gm. fat, 23 mg. cholesterol, 10 gm. protein, 339 mg. sodium, 2 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at