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Turmeric Ginger Turkey and Carrot Soup

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

Inspired by Martha Stewart