1 ½ cups (375 mL) diced carrots (about 2 medium carrots diced)
1 ½ tsp (7 mL) mild curry powder
¼ tsp (1 mL) garam masala
¼ tsp (1 mL) cumin
3 Tbsp (45 mL) tomato paste
4 cups (900 mL – 1L) poultry broth
2 cups (500 mL) cooked turkey, diced
1/3 cup (75 mL) plain yogurt
4-5 cups (1L – 1.25 L) chopped spinach
1 Tbsp (15 mL) corn starch
Salt and freshly ground pepper, to taste
To Cook Rice:
Cook basmati rice in water and a pinch of salt in a covered saucepan on the stovetop, or in a rice cooker until all the water has been absorbed. Keep warm.
Meanwhile, in a large soup pot or Dutch oven, heat oil over medium heat.
Add onion and cook, stirring, until softened.
Add carrots and cook, stirring, for an additional minute or two.
Add curry powder, garam masala, cumin and tomato paste and cook, stirring constantly, for 1 minute.
Add poultry broth and cooked turkey.
Increase heat to medium-high and bring to a boil. Immediately reduce heat to medium-low and simmer until carrots are tender, about 20-30 minutes.
Add yogurt to soup and stir to combine.
Add spinach and cook, stirring, until spinach wilts.
Remove two tablespoons (30 mL) of the soup broth to a small bowl and stir together with one tablespoon (15 mL) corn starch. Return this mixture to the pot and continue cooking, stirring occasionally, until soup thickens slightly.
Taste soup and season generously with salt and pepper.
Spoon a pile of cooked rice into centre of serving bowls. Spoon soup around the rice and serve.
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