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Sarah’s Spicy Curry Turkey Soup

Sarah’s Spicy Curry Turkey Soup

175 Ratings
175 Ratings
Recipe Image
Sarah’s Spicy Curry Turkey Soup in a bowl
Makes: 6 Servings
Total Cost: $$$$
Cook Time: 45 minutes
Preparation Time: 5 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.

Ingredients

  • 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

Directions

  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.

Notes

Source:

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

Nutrition Information

Serving Size: 1 cup of Sarah's Spicy Curry Turkey Soup
Nutrients Amount
Total Calories 280
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 56 mg
Sodium 339 mg
Carbohydrates 26 g
Dietary Fiber 4 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 26 g
Vitamin D 0 mcg
Calcium 75 mg
Iron 3 mg
Potassium 858 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 280
Total Fat 9 g
Saturated Fat 3 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 29 mg
Cholesterol 56 mg
Carbohydrates 26 g
Dietary Fiber 4 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 26 g
Minerals
Calcium 75 mg
Potassium 858 mg
Sodium 339 mg
Copper 321 mcg
Iron 3 mg
Magnesium 54 mg
Phosphorus 257 mg
Selenium 26 mcg
Zinc 3 mg
Vitamins
Vitamin A 424 mcg RAE
Vitamin B6 0.6 mg
Vitamin B12 0.4 mcg
Vitamin C 13 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 67 mcg
Folate 60 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 7 mg
Choline 79 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 1/4 cups
Protein Foods 2 1/2 ounces
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