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.
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INGREDIENTS
Nutrition- 1(10 ounce) package fresh Baby Spinach
- 2
- 3tablespoons all-purpose flour
- 2 1⁄4teaspoons curry powder
- 2(14 1/2 ounce) cans chicken broth
- 1 1⁄2cups red potatoes, unpeeled and diced
- 3⁄4
- 3⁄4
- 2 1⁄2
- 3⁄4teaspoon rubbed sage
- 3cups cooked turkey, chopped
- 2cups half-and-half
- 1⁄2
- 1⁄4
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DIRECTIONS
- Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
- 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.
- 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.
- Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.
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