Sarah’s Spicy Curry Turkey Soup
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion (diced)
- 1 cup celery (diced)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons flour
- 3/4 tablespoon curry powder
- 1/4 teaspoon cinnamon
- 4 cups low-sodium chicken broth
- 2 cups carrots (chopped)
- 2 cups spinach (chopped)
- 3 small red potatoes (diced)
- 3 cups cooked turkey (skin removed, diced)
- Optional garnish: cranberry sauce
Instructions
- 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
| Calories | 280 |
|---|---|
| Protein | 26 g |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 56 mg |
| Sodium | 339 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Center for Nutrition Policy and Promotion Recipe submitted by Sarah, MyPlate Nutritionist