Serves 6
262 cal · 60 min
Sarah's Spicy Curry Turkey Soup
Recipe GLPRc2c293c40e4936
A warming, aromatic soup featuring tender chunks of turkey in a fragrant curry-spiced broth with vegetables and potatoes. The blend of curry powder and cinnamon creates a complex, gently spiced base that brings comfort and flavor to this hearty one-pot meal.
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Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 cup diced onion
1 cup diced celery
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons all-purpose flour
3/4 tablespoon curry powder
1/4 teaspoon ground cinnamon
4 cups low-sodium chicken broth
2 cups chopped carrots
2 cups chopped fresh spinach
3 small red potatoes, diced
3 cups diced cooked turkey
Cranberry sauce for garnish (optional)
Directions
Heat the olive oil and butter together in a large pot over medium heat until the butter is melted and the mixture is shimmering, about 1 minute.
Add the diced onion and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and translucent, approximately 7 minutes.
Sprinkle the flour, curry powder, and ground cinnamon over the vegetables. Stir constantly for 2 to 3 minutes to cook out the raw flour taste and toast the spices.
Slowly pour in the chicken broth while stirring to prevent lumps from forming. Use a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pot.
Increase the heat to medium-high and bring the broth to a simmer, stirring occasionally.
Add the chopped carrots, diced potatoes, and cooked turkey to the pot. Stir well to combine. Add the chopped spinach and stir until wilted.
Bring the soup to a gentle boil over medium-high heat.
Reduce the heat to low and cover the pot with a lid.
Simmer gently for about 30 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and flavors have melded together.
Ladle the soup into bowls and serve hot. If desired, top each bowl with a spoonful of cranberry sauce for a touch of sweetness that balances the curry spices.
