Turkey, Kale and Carrot Soup

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Our Thanksgiving table is always packed with the largest turkey we can buy and served alongside an array of tasty sides that are rich and full of flavor. Friends and family gather as we eat as much as our stomachs can hold.

As the next day begins and my body slowly recovers from a ‘food coma’, I think about how I’m going to create another meal from these leftovers?

I always start with a healthy pot of soup, made from homemade turkey bone broth, packed with veggies and served with some crusty bread. I always create a double batch and freeze half of it for those cold winter nights or when I feel like a cold is coming on. Garlic, turmeric and ginger help fight those germs off before they take over my body!

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
 1 tbsp olive oil
 8 cloves garlicfinely chopped
 1 tbsp fresh grated ginger
 1 tbsp fresh grated tumericor 1 tsp ground tumeric
 1 large white oniondiced
 3 large carrotsthinly sliced
 3 cups kale leavescut ribs out and finely chop
 3 celery stalksthinly sliced
 8 cups turkey bone brothsee below for directions)
 1 lb turkey (white or dark meat okay)chopped or shredded
 1 tsp fresh chopped roasemaryremove stems
 1 tsp fresh chopped thymeremove stems
 Celtic sea salt and fresh cracked black pepper to taste
Bone broth:
 1 large onioncoarsely chopped
 6 cloves garlicsmashed
 1 cup fresh parsley
 1 lemon peel
 2 bay leaves
 7 qts filtered water
Bone broth:
1

Place turkey carcass and giblets in large stock pot. Add all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 8-10 hours.

2

Discard the solids and strain broth through a fine-mesh strainer into a large container.

Soup:
3

Place a large pot over stove on medium-high heat and add oil. Add garlic, onion, carrots and celery. Cook for a few minutes until onion is tender and translucent.

4

Add ginger, turmeric, kale, rosemary and thyme. Stir to incorporate.

5

Add turkey and bone broth. Taste and season with salt and pepper. Stir all ingredients and place on medium-low heat and simmer uncovered for 20-25 minutes.

6

Taste and adjust seasonings and enjoy!

7

NOTES: You can substitute any of the veggies based on what you have on hand.

Nutrition Facts

0 servings

Serving size

Ingredients

 1 tbsp olive oil
 8 cloves garlicfinely chopped
 1 tbsp fresh grated ginger
 1 tbsp fresh grated tumericor 1 tsp ground tumeric
 1 large white oniondiced
 3 large carrotsthinly sliced
 3 cups kale leavescut ribs out and finely chop
 3 celery stalksthinly sliced
 8 cups turkey bone brothsee below for directions)
 1 lb turkey (white or dark meat okay)chopped or shredded
 1 tsp fresh chopped roasemaryremove stems
 1 tsp fresh chopped thymeremove stems
 Celtic sea salt and fresh cracked black pepper to taste
Bone broth:
 1 large onioncoarsely chopped
 6 cloves garlicsmashed
 1 cup fresh parsley
 1 lemon peel
 2 bay leaves
 7 qts filtered water

Directions

Bone broth:
1

Place turkey carcass and giblets in large stock pot. Add all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 8-10 hours.

2

Discard the solids and strain broth through a fine-mesh strainer into a large container.

Soup:
3

Place a large pot over stove on medium-high heat and add oil. Add garlic, onion, carrots and celery. Cook for a few minutes until onion is tender and translucent.

4

Add ginger, turmeric, kale, rosemary and thyme. Stir to incorporate.

5

Add turkey and bone broth. Taste and season with salt and pepper. Stir all ingredients and place on medium-low heat and simmer uncovered for 20-25 minutes.

6

Taste and adjust seasonings and enjoy!

7

NOTES: You can substitute any of the veggies based on what you have on hand.

Notes

Turkey, Kale and Carrot Soup
IngredientsDirections