Sarah’s Spicy Curry Turkey Soup
This turkey curry soup is a fun and flavorful dish to make with turkey dinner leftovers. You can use your leftover cranberry sauce to garnish the soup. A spoonful of cranberry sauce or chutney adds a cooling sweet, tangy flavor to balance the spicy curry.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 15 ml olive oil
- 15 ml butter
- 240 ml onion (diced)
- 240 ml celery (diced)
- 1 ml salt
- 1 ml pepper
- 30 ml flour
- 11 ml curry powder
- 1 ml cinnamon
- 950 ml low-sodium chicken broth
- 470 ml carrots (chopped)
- 470 ml spinach (chopped)
- 3 small red potatoes (diced)
- 710 ml cooked turkey (skin removed, diced)
- Optional garnish: cranberry sauce
Make it lactose-friendly
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and celery and cook for about 7 minutes, stirring occasionally.
- Stir in flour, curry powder, and cinnamon and cook for 2 to 3 minutes, stirring constantly.
- Pour in chicken broth and scrape up any brown bits at the bottom of the pan.
- Bring to a simmer. Then add carrots, spinach, potatoes, and turkey.
- Bring to a boil. Then reduce the heat to low.
- Simmer (covered) for about 30 minutes, stirring occasionally.
- Serve in bowls and garnish with a spoonful of cranberry sauce.
Nutrition (per serving)
| Calories | 280 |
|---|---|
| Protein | 26.0 g |
| Fat | 9.0 g |
| Carbs | 26.0 g |
| Fiber | 4.0 g |
| Sodium | 339 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)