Slow Cooker Curried Thanksgiving Soup with Stuffing Croutons
Ingreadient
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4 cups low-sodium chicken broth
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2 cups leftover mashed potatoes
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1 1/2 cups chopped onion
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3 carrots, chopped
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1/2 cup leftover gravy
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1 tablespoon curry powder
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2 teaspoons grated fresh ginger
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2 cloves garlic, minced
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1 1/2 cups chopped roasted turkey
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1/4 cup heavy cream
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1 tablespoon chopped fresh cilantro, plus more for garnish
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1 tablespoon lime juice
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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stuffing croutons (recipe, below)
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1 tablespoon olive oil
Direction
- Combine broth and mashed potatoes in a 3 1/2- to 4-quart slow cooker, whisking to ensure no potato clumps remain. Stir in onion, carrots, gravy, curry powder, ginger, and garlic. Cover and cook on High 2 to 3 hours or Low 4 to 6 hours.
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Stir in turkey and cream. If on Low, turn to High. Cook on High until turkey is heated through, about 30 minutes. Stir in cilantro, lime juice, salt, and pepper.
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Top servings with Stuffing Croutons and garnish with olive oil and additional cilantro.
