Sarah’s Spicy Curry Turkey Soup

• 1 tbspolive oil
• 1 tbspbutter
• 1 cupyellow onion, diced
• 1 cupcelery, diced
• 1/4 tspsalt
• 1/8 tspblack pepper
• 2 tbspall-purpose flour
• 2 1/4 tspcurry powder
• 1/4 tspground cinnamon
• 4 cupschicken broth
• 2 cupscarrot, chopped
• 2 cupsspinach, chopped
• 3 red potatoes, diced
• 3 cupsturkey ham, skin removed, diced
• to taste cranberry juice

quantities scale with servings

Method

1. 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. 2

   Stir in flour, curry powder, and cinnamon and cook for 2 to 3 minutes, stirring constantly.

3. 3

   Pour in chicken broth and scrape up any brown bits at the bottom of the pan.

4. 4

   Bring to a simmer. Then add carrots, spinach, potatoes, and turkey.

5. 5

   Bring to a boil. Then reduce the heat to low.

6. 6

   Simmer (covered) for about 30 minutes, stirring occasionally.

7. 7

   Serve in bowls and garnish with a spoonful of cranberry sauce.