Not Your Mom’s Turkey Soup

Place the turkey carcass in a very large stock pot
Add the baby carrots, celery, and leftover stuffing/gravy (if you have it)
Add water to the stock pot until the water covers the ingredients
Add curry, bouquet garni, black pepper and garlic powder
Move the stock pot to the stove and put on simmer for several (3+) hours. While you’re waiting, enjoy the rich scents that fill your home.
Once the turkey stock is ready, separate the broth from the solid ingredients and return it back to the stock pot.
Move all the carrots, celery and leeks to a large bowl. Add a couple ladles of broth to the bowl.
Using an immersion blender, puree the vegetables to a smooth consistency.
Add the all the strained tomatoes to the pureed vegetables.
Use the immersion blender to thoroughly mix the vegetables. The resulting puree should be a reddish orange color.
Add all the vegetable puree back to the stock pot and stir. The consistency of the soup should now be almost bisque-like.
At this point you’ll want to taste the soup. I sometimes add another thin coat of sweet curry and garlic powder if the soup tastes a little “thin”.
Dice the turkey into small pieces and add it to the soup.
Add the bag of frozen riced cauliflower to the soup.
Simmer for another hour.

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