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.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.35/serving

Dietary

• Nut-Free
• Soy-Free
• Low-Sugar
• High-Protein

Tags

• comfort food
• savory
• quick
• healthy
• boil
• sauté
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup onion (diced)
• 1 cup celery (diced)
• 0.25 teaspoon salt
• 0.125 teaspoon pepper
• 2 tablespoon flour
• 0.75 tablespoon curry powder
• 0.25 teaspoon cinnamon
• 4 cup chicken broth (low-sodium)
• 2 cup carrots (chopped)
• 2 cup spinach (chopped)
• 3 red potatoes (small, diced)
• 3 cup turkey (cooked, skin removed, diced)
• 1 tablespoon cranberry sauce (for garnish)

Instructions

1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the onion and celery and cook for about 7 minutes, stirring occasionally.
3. Stir in flour, curry powder, and cinnamon and cook for 2 to 3 minutes, stirring constantly.
4. Pour in chicken broth and scrape up any brown bits at the bottom of the pan.
5. Bring to a simmer.
6. Then add carrots, spinach, potatoes, and turkey.
7. Bring to a boil.
8. Then reduce the heat to low.
9. Simmer (covered) for about 30 minutes, stirring occasionally.
10. Serve in bowls and garnish with a spoonful of cranberry sauce.

Nutrition (per serving)

• Calories: 262
• Protein: 25.8 g
• Carbohydrates: 24.9 g
• Fat: 7.1 g
• Fiber: 3.8 g
• Sodium: 305 mg
• Saturated Fat: 2.3 g
• Sugar: 4.5 g
• Cholesterol: 57 mg