Spicy Curry Turkey Soup

This comforting soup is an excellent way to repurpose leftover turkey into a high-protein, veggie-packed meal with metabolism-boosting spices.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 tablespoon olive oil · 153 kcal in the whole recipe
• 1 tablespoon butter · 122 kcal in the whole recipe
• 1 cup onion, diced · 73 kcal in the whole recipe
• 1 cup celery, diced · 17 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons flour · 71 kcal in the whole recipe
• 3/4 tablespoon curry powder · 20 kcal in the whole recipe
• 1/4 teaspoon cinnamon · 3 kcal in the whole recipe
• 4 cups low-sodium chicken broth · 70 kcal in the whole recipe
• 2 cups carrots, chopped · 39 kcal in the whole recipe
• 2 cups spinach, chopped · 17 kcal in the whole recipe
• 3 small red potatoes, diced · 277 kcal in the whole recipe
• 3 cups cooked turkey, skin removed and diced · 710 kcal in the whole recipe
• Optional garnish: cranberry sauce

Method

1. Heat the olive oil and butter in a large pot over medium heat, then sauté the onion and celery with salt and pepper for about 7 minutes until softened.

   

2. Stir in the flour, curry powder, and cinnamon, cooking constantly for 2 to 3 minutes to toast the spices and coat the vegetables.

   

3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot, and bring the mixture to a gentle simmer.

   

4. Add the carrots, spinach, potatoes, and cooked turkey, then bring to a boil before reducing the heat to low.

   

5. Cover and simmer for about 30 minutes, stirring occasionally, until the vegetables are tender.

   

6. Ladle into bowls and serve warm, optionally garnished with a spoonful of sweet cranberry sauce to balance the spicy curry.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.