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.
- Yield
- 6 Servings
- Serving size
- 1 cup of Sarah's Spicy Curry Turkey Soup
- Rating
- 3.90 of 5 (175 ratings)
Food groups
- Protein Foods: 2 1/2 ounces
- Vegetables: 1 1/4 cups
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
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 262 |
| Total Fat | 7.06 g |
| Saturated Fat | 2.33 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 56.82 mg |
| Carbohydrates | 24.92 g |
| Dietary Fiber | 3.77 g |
| Total Sugars | 4.47 g |
| Added Sugars included | 0 g |
| Protein | 25.81 g |
| Calcium | 58 mg |
| Potassium | 943 mg |
| Sodium | 305.42 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 61 mg |
| Phosphorus | 294 mg |
| Selenium | 22 mg |
| Zinc | 2 mg |
| Vitamin A | 349 mcg |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 0.7 mcg |
| Vitamin C | 15 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 51 mcg |
| Folate | 58 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.3 mg |
| Niacin | 12 mg |
| Choline | 80 mg |
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion — Recipe submitted by Sarah, MyPlate Nutritionist
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/sarahs-spicy-curry-turkey-soup. Federal works are public domain in the United States.