The Thanksgiving turkey carcass always finds its way to the soup pot in my house. In most cases, there’s enough meat left on the bone to provide a hearty, filling soup for the cold nights that come at the end of November and beginning of December. This year I wanted to try something a little different from my usual cream turkey soup, so I added some different vegetables, chili powder and curry powder to the pot. The result is a yummy soup with a bit of bite. I use a scoop of leftover dressing warmed in the microwave (or oven) on top of the soup to add a bit more flavor and help soak up the delicious broth.

For the dressing, I used this great stuffing bread recipe.

Turkey Curry Soup

1 to 2 cups Turkey, chopped
10 cups Homemade Turkey Broth
1 Leeks, sliced
1/2 cup Onions, chopped
1 cup Butternut Squash, cubed
1 cup Brussels sprouts, quartered
1 cup Cauliflower, riced
1 cup Cabbage, chopped
2 stalks Celery, chopped
1 cup fresh Spinach, torn
1 tablespoon Curry powder
1/2 teaspoons Cayenne Pepper
1/2 teaspoon Salt
1 teaspoon Garlic, minced

Use turkey carcass, with any meat on it, to make the broth. Place in a 10 quart pot, add water to cover, add bay leaf and a clove of garlic and boil for about 1 hour until the meat slides off the bones easily. Measure the meat and add extra turkey to make desired amount for the soup. Remove bay leaf. Discard bones.

Add vegetables and seasonings to soup, along with the turkey and cook until tender, about 1 hour. Check seasonings and adjust to your preference.

Serve with low carb bread or a tablespoon of left over low carb dressing.

Nutrition Info (based on 6 servings made with one cup of turkey):
Calories: 98.7 Net Carbs: 8 g Protein: 10.5 g

(Based on 8 servings made with one cup of turkey)
Calories: 74.1 Net Carbs: 6 g Protein: 7.9 g

(One additional cup of turkey adds about 25 calories per serving)

Posted on 11/30/2012