Quick and Easy Curried Turkey Soup

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.

• Ready In: 50 mins
• Serves: 4
• Yields: 11 cups

Ingredients

• 1 (10 ounce) package  fresh  Baby Spinach
• 3  tablespoons butter or 3  tablespoons margarine
• 2  cups onions, chopped
• 3  tablespoons all-purpose flour
• 2 1⁄4 teaspoons curry powder
• 2 (14 1/2ounce) cans chicken broth
• 1 1⁄2 cups  red potatoes, unpeeled and diced
• 3⁄4 cup carrot, peeled and diagonally sliced
• 3⁄4 cup celery, chopped
• 2 1⁄2 teaspoons fresh parsley, chopped
• 3⁄4 teaspoon rubbed sage
• 3  cups  cooked turkey, chopped
• 2  cups half-and-half
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon black pepper, to taste

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.