Each year after Thanksgiving, I always look forward to making turkey and wild rice soup with the left over carcass and turkey meat. And this year was no exception, although I was looking to change it up this time around. Inspired by the curried roasted veggies that our friend brought to Thanksgiving dinner, I wanted to give a curried spin to this soup. With the addition of some coconut milk for added flavor and creaminess, it made for a really delicious, and unique, way to use up those traditional holiday leftovers.
Chicken is easily substituted here and is a great way to use up leftovers from a roast chicken or rotisserie chicken.
Coconut Curry Turkey and Wild Rice Soup
- 1 tablespoon coconut oil
- 3 large carrots, halved and diced in to 1/2 inch pieces
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 1/2 inch piece of ginger, minced (about 2 tablespoons)
- 5 garlic cloves, minced
- 1 small head of cauliflower, cut in to small florets
- 6 ounces wild rice
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 6 cups chicken or turkey stock
- 1 14-ounce can lite coconut milk
- 3 cups cooked turkey, cubed or shredded
- 1 lime, juiced
- 1 tablespoon dried cilantro, or 1/4 cup fresh cilantro, chopped
Heat the oil in a pot over medium high heat. Add the carrots, onion and celery and cook for about 5 minutes.
Add the garlic and ginger and sauté for an additional 1-2 minutes.
Add the cauliflower and wild rice and stir to incorporate.
Allow the rice to toast for 1 minute. Add the spices, broth and coconut milk. Bring to a boil and then lower the heat to a simmer, cover and cook for 30 minutes.
Add the chicken, stir to incorporate and let simmer for 10 minutes, until heated through. Add the lime juice and cilantro and then add salt and pepper to taste. Serve immediately.