Spicy Curry Turkey Soup
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Sarah's Spicy Curry Turkey Soup' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion, recipe submitted by Sarah, MyPlate Nutritionist (public domain, federal). Converted to gluten-free: 2 tablespoons wheat flour replaced with 15 g (2 tablespoons) gluten-free 1:1 baking blend containing xanthan gum as the roux flour (1:1 swap); broth specified gluten-free.
Cooked turkey, carrots, spinach, and red potatoes simmer in a curry and cinnamon spiced broth, finished with an optional spoonful of cranberry sauce.
Why this complexity: flour thickener swapped for gluten-free 1:1 blend as roux.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 15 g (2 tablespoons) gluten-free 1:1 baking blend containing xanthan gum
- 3/4 tablespoon gluten-free curry powder
- 1/4 teaspoon cinnamon
- 4 cups gluten-free low-sodium chicken broth
- 2 cups carrots, chopped
- 2 cups spinach, chopped
- 3 small red potatoes, diced
- 3 cups cooked turkey (skin removed, diced)
- Cranberry sauce (optional garnish)
Method
- 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.
- Stir in the gluten-free blend, curry powder, and cinnamon and cook for 2 to 3 minutes, stirring constantly.
- Pour in the gluten-free chicken broth and scrape up any brown bits at the bottom of the pan.
- Bring to a simmer, then add the carrots, spinach, potatoes, and turkey.
- Bring to a boil, then reduce the heat to low.
- Simmer, covered, for about 30 minutes, stirring occasionally.
- Serve in bowls and garnish with a spoonful of cranberry sauce, if desired.
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