Sarah’s Spicy Curry Turkey Soup

Sarah’s Spicy Curry Turkey Soup
Makes: 6 Servings
Total Cost:
Prep time: 5 minutes
Cook time: 45 minutes

This turkey curry soup is a fun and flavorful dish to make with turkey dinner leftovers. You can use your leftover cranberry sauce to garnish the soup. A spoonful of cranberry sauce or chutney adds a cooling sweet, tangy flavor to balance the spicy curry. - Sarah, MyPlate Nutritionist


1 tablespoon olive oil
1 tablespoon butter
1 cup onion (diced)
1 cup celery (diced)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
3/4 tablespoon curry powder
1/4 teaspoon cinnamon
4 cups low-sodium chicken broth
2 cups carrots (chopped)
2 cups spinach (chopped)
3 small red potatoes (diced)
3 cups cooked turkey (skin removed, diced)
  Optional garnish: cranberry sauce


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 2-3 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.

Find tips and resources for safe food handling and proper cooking temperature guidance.