Chock-full of veggies, this aromatic soup has just the right hint of curry. “It's a delicious way to use your leftover holiday turkey,“ recommends Virginia C. Anthony, Jacksonville, Florida.
- 2 medium onions, chopped
- 2 tablespoons canola oil
- 2 to 3 tablespoons all-purpose flour
- 1 teaspoon curry powder
- 3 cups reduced-sodium chicken broth
- 1 cup diced red potatoes
- 1 celery rib, sliced
- 1/2 cup thinly sliced fresh carrots
- 2 tablespoons minced fresh parsley
- 1-1/2 teaspoons minced fresh sage
- 2 cups cubed cooked turkey breast
- 1-1/2 cups fat-free half-and-half
- 1 package (9 ounces) fresh baby spinach, coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
- Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through. Yield: 6 servings (2 quarts).
Originally published as Curried Turkey Vegetable Soup in Country Woman October/November 2007, p24
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