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.
- 45 minutes
- 6 Servings
- $6.00 - $8.99
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.
- 45 minutes
- 6 Servings
- $6.00 - $8.99
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion
- 1 cup celery
- 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
- 2 cups spinach
- 3 small red potatoes
- 3 cups cooked turkey
- Optional garnish: cranberry sauce
Steps
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.
Ingredients
Serving Size: 1 cup of Sarah's Spicy Curry Turkey Soup
| Nutrients | Amount |
|---|---|
| Total Calories | 280 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 29 mg |
| Cholesterol | 56 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 26 g |
| Minerals | |
| Calcium | 75 mg |
| Potassium | 858 mg |
| Sodium | 339 mg |
| Copper | 321 mcg |
| Iron | 3 mg |
| Magnesium | 54 mg |
| Phosphorus | 257 mg |
| Selenium | 26 mcg |
| Zinc | 3 mg |
| Vitamins | |
| Vitamin A | 424 mcg RAE |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 13 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 67 mcg |
| Folate | 60 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 7 mg |
| Choline | 79 mg |
Source:
- USDA Center for Nutrition Policy and Promotion
- Recipe submitted by Sarah, MyPlate Nutritionist