Turkey Curry Soup

This recipe makes leftover Christmas Dinner unrecognizable.  No one will guess that the exotic flavours of this dish began with a classic Christmas dinner.  The recipe is also delicious made with leftover roast chicken.  If you didn't make turkey broth, just use good quality prepared chicken broth.  Use whatever leftover vegetables you have, or prepare fresh vegetables instead, but simmer them to cook through before adding the cooked meat. 

Ingredients:
olive oil
salt and pepper
1 Onion, chopped

3 cloves garlic, minced

1 inch piece of fresh ginger, finely chopped or grated

3 tbsp. prepared curry paste (any variety, I used Rogan Josh)

1 cup Basmati Rice, washed

1.5 litre concentrated turkey or chicken broth
1.5 litre water

1/4 cup or more leftover turkey gravy

2 fresh tomatoes, chopped

2 cups leftover roast carrots and parsnips, roughly chopped

1 cup leftover mashed potatoes

2 cups leftover roast turkey, roughly chopped

2 cans of Coconut milk

1/2 cup fresh Cilantro, chopped

In a large pot, sweat the onions, garlic and ginger over medium heat for 5 minutes.  Add the curry paste and continue cooking for another 3-4 minutes.  Stir in the rice, coating it with the spice mixture, then add the broth and water and bring to a boil.  Simmer 10-12 minutes, or until the rice is tender. 

Stir in the leftover gravy, turkey, carrots and parsnips, tomatoes and mashed potatoes.  Bring back to a simmer to heat through, then stir in the coconut milk.  Cook for a few minutes to heat through, then stir in the cilantro and serve.