Sarah's Spicy Curry Turkey Soup

Name: Sarah's Spicy Curry Turkey Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Indian
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)

Recipe GLPRc2c293c40e4936

Indian

Soup

60 min

262 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

This soup pulls together readily at Harris Teeter, Food Lion, Walmart, ALDI, or Kroger with no special stops—every ingredient is a staple. The cost per serving runs roughly $2.50 to $3.00, driven by the turkey and chicken broth; using rotisserie turkey or leftover holiday bird cuts that substantially. The stated 60 minutes is honest if you're browning turkey and letting the soup simmer, though chopping produces closer to 15 minutes of actual hands-on work. It's a weeknight-friendly one-pot that reheats beautifully and feeds six, but the curry-cinnamon-cranberry flavor profile is bold enough that it won't appeal to every palate in a household, and leftovers need a diner who appreciates that specific spice direction.