Sarah’s Spicy Curry Turkey Soup

50 min · Serves 6

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion Recipe submitted by Sarah, MyPlate Nutritionist

What goes in

• 14.8 mlolive oil
• 14.8 mlbutter
• 1 cuponion
• 1 cupcelery
• 1.2 mlsalt
• 0.6 mlpepper
• 29.6 mlflour
• 11.1 mlcurry powder
• 1.2 mlcinnamon
• 4 cupslow-sodium chicken broth
• 2 cupscarrots
• 2 cupsspinach
• 3red potatoes
• 3 cupscooked turkey
• 14.8 mlcranberry sauce (optional)

How to cook it

1. 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.
2. Stir in flour, curry powder, and cinnamon and cook for 2 to 3 minutes, stirring constantly.
3. Pour in chicken broth and scrape up any brown bits at the bottom of the pan.
4. Bring to a simmer. Then add carrots, spinach, potatoes, and turkey.
5. Bring to a boil. Then reduce the heat to low.
6. Simmer (covered) for about 30 minutes, stirring occasionally.
7. Serve in bowls and garnish with a spoonful of cranberry sauce.

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