Turmeric Ginger Turkey and Carrot Soup

dairy freegluten freemeat & poultrypaleo
Turmeric Ginger Turkey and Carrot Soup

This turmeric ginger soup is an easy and delicious way to use up that leftover holiday turkey! With spiralized carrots, ginger, turmeric, and chicken broth, this soup is cold blasting and immunity boosting.

Turmeric Ginger Turkey and Carrot Soup

Turmeric Ginger Turkey and Carrot Soup

If you’re looking for ways to use up all of that leftover Thanksgiving turkey, this soup is it! This time of year is cold and flu season, and this soup is loaded with immunity boosting and cold fighting nutrients, like turmeric, ginger, chicken broth, and carrots.

Spiralized carrots are an easy way to add heartiness to soup, giving it that fulfilling quality. They’re beautiful in this soup and infuse the meal with Vitamin A, great for the immune system as well.

Turmeric Ginger Turkey and Carrot Soup

A few sprinkles of red pepper flakes give this soup a little kick, and the coconut milk is just thick enough to make this a lick-the-bowl kind of meal. And of course, a way to use your leftover turkey from Thanksgiving!

Turmeric and ginger are in the same family and are both said to have medicinal properties. Turmeric is an antioxidant and anti-inflammatory. There are many health benefits of turmeric AND it adds a pretty color to your soup! Just watch your fingers – they become easily stained!

Turmeric Ginger Turkey and Carrot Soup

If you don’t have leftover turkey, use shredded chicken or if you’re a vegetarian, try tofu or lentils.

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Nutritional Information & Recipe

Turmeric Ginger Turkey and Carrot Soup

Prep Time20 mins
Cook Time15 mins
Total Time35 mins


  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove sliced thinly
  • ¼ teaspoon ground turmeric
  • 1 teaspoon grated ginger or ¼ teaspoon ground ginger
  • 1 14.5oz can lite coconut milk
  • 4 cups chicken broth low sodium
  • 1 large carrot peeled, Blade D, noodles trimmed
  • 2 cups shredded/sliced chicken OR leftover turkey from Thanksgiving
  • thinly sliced scallions to garnish
  • red pepper flakes to garnish


  • Heat the oil in a saucepan over medium-high heat. Once oil is shimmering, add the garlic, turmeric, and ginger and cook until fragrant, about 30 seconds. Add the coconut milk and broth and raise the heat to bring to a simmer. Once simmering, add the carrot noodles and chicken and let cook for 3-5 minutes or until carrot noodles soften to al dente. Garnish with scallions and red pepper flakes.


Inspired by Martha Stewart

Turmeric Ginger Turkey and Carrot Soup

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