Curry Turkey Soup
3 large peeled and baked sweet potatoes, cut into chunks
1 tbsp flour
1 tbsp canola oil
2 tsp curry powder, or more to taste
1 tsp grated fresh ginger
1 1/2 cup finely chopped broccoli
1/2 cup sliced scallions (green part, or use whole and omit chopped onion)
1/2 cup chopped onion
4 cup milk (I used skim, but fuller fat milk would have a creamier taste)
1 1/2 cup finely chopped roasted turkey
Shredded cheese (to taste)
Hot sauce or wing sauce (to taste)
1) Mash up or process the soft potatoes with the flour, add in 2 cups of the milk, blending. Set aside.
2) Heat oil, curry powder, ginger, and salt to taste in a pot over medium high heat until it sizzles. Add broccoli, onions, and scallions and allow to sizzle again. Toss often while heating it up, about 3 minutes.
Add the potato mixture and the extra milk, stir until smooth.
3) Turn down the heat and simmer for about 3 minutes, until the broccoli is tender, but still a little crisp.
4) Add the turkey in and simmer until heated through. After dishing it up, add hot sauce or wing sauce (I prefer buffalo wing sauce) along with any desired shredded cheese. Enjoy!
You could add more or less milk depending on how thick you like your soup. The really bright orange color comes from a combination of sweet potatoes, curry, and the hot sauce. It is a delicious blend of sweet and hot tastes, plus an excellent way to use up your leftover turkey.
My son approved of the dinner, after he got past the fact that it contained broccoli. Then he decided to dress up in some of my clothes. Hmmm, don't think I will be wearing that outfit out anytime soon.
Soups are one of my favorite things to cook during the colder months. What kind of soups do you like to make? I would love to hear about your favorite recipes.