Quick and Easy Curried Turkey Soup

Total Time
50mins
Prep 10 mins
Cook 40 mins

This soup is a great way to use up leftover turkey after Thanksgiving. The curry powder lends a Middle Eastern flair to this chunky winter soup. Add more or less curry powder to suit your tastes.

Ingredients Nutrition

Directions

  1. Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
  2. In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
  3. Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
  4. Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.

Reviews

(4)
Most Helpful

Absolutely delicious period!

Anthony R. December 02, 2016

Oh boy this is just delicious! I used leftover chicken instead of turkey and fat-free half-and-half, otherwise made as directed. Full of veggies and full of flavor - just loved this - thanks for sharing the recipe!

loof October 25, 2013

What a great use for leftovers turkey! I tripled the curry and used sweet potatoes. I love the Congo of sweet and spicy.

bbeesley December 16, 2012

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