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Curried Turkey Vegetable Soup

 Curried Turkey Vegetable Soup
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.
6 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 2 medium onions, chopped
  • 2 tablespoons canola oil
  • 2 to 3 tablespoons King Arthur Unbleached 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

Directions

  • 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

2 of 2

Curried Turkey Vegetable Soup (continued)

Directions (continued)

  • servings (2 quarts).
Nutritional Facts: 1-1/3 cups equals 219 calories, 6 g fat (1 g saturated fat), 40 mg cholesterol, 534 mg sodium, 20 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.