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Dinner recipe · from the recipe book

Lemony Turkey, Carrot and Celery Root Coconut Soup

A silky coconut broth scented with cumin, coriander and lemon, full of tender turkey, carrots and potatoes and finished with fresh dill and parsley.

Lemony Turkey, Carrot and Celery Root Coconut Soup

Ingredients

  • 1¼ lb550 gTurkey breast, boneless skinlesscut into 3/4-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1½ medium150 gYellow oniondiced
  • 3 stalks120 gCelerysliced
  • 4 cloves12 gGarlicminced
  • 4 medium250 gCarrotssliced into coins
  • 2½ small400 gRed potatoescut into 3/4-inch cubes
  • 1½ tsp3 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 3 cups720 gLow-sodium chicken broth
  • 1 cup240 gCoconut milk, cannedstirred well
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp40 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 cup sprigs8 gFresh dillchopped
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prepare all vegetables and cube the turkey breast before you start heating the pot.
  2. Heat half of the olive oil in a Dutch oven over medium-high heat. Add the turkey breast and brown on a couple of sides, about 5 minutes; it will finish cooking in the soup. Transfer to a plate.
  3. Lower the heat to medium and add the remaining half of the olive oil. Add the onion and celery and cook until soft, about 6 minutes.
  4. Stir in the garlic, cumin, coriander and turmeric and cook for 1 minute until fragrant.
  5. Add the carrot, potato and chicken broth. Bring to a boil, then cover and simmer until the vegetables are tender, about 15 minutes.
  6. Scoop out about one third of the potatoes and carrots with some broth, mash them smooth with a fork or potato masher, and stir the mash back into the pot to thicken the soup.
  7. Return the turkey and any juices to the pot, stir in the coconut milk, salt and black pepper, and simmer gently, uncovered, until the turkey reaches 165°F (74°C) in the center, about 8 minutes.
  8. Take the pot off the heat and stir in the lemon juice and lemon zest.
  9. Ladle into bowls and top with the dill and parsley.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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