Spicy Christmas Curry Turkey Soup

Ingredients

• 15 tbsp Olive oil
• 14 tbsp Butter
• 240 g Onion
• 240 g Celery
• 1.5 tsp Salt
• 0.3 tsp Ground black pepper
• 16 cup Whole wheat flour
• 5.4 tbsp Curry powder
• 0.7 tsp Ground cinnamon
• 0.2 tsp Ground ginger
• 960 ml Low-sodium chicken broth
• 240 g Carrots
• 60 g Fresh spinach
• 420 g Cooked turkey

Instructions

1. In a large pot, heat olive oil and butter (or all olive oil) over medium heat. Add the onion and celery, sauté, stirring occasionally, until softened.
2. Stir in whole-wheat flour, curry powder, ground cinnamon, and ground ginger, and cook, stirring constantly, until fragrant.
3. Pour in low-sodium chicken broth, scraping up any browned bits from the bottom of the pot so they dissolve into the broth.
4. Bring to a boil, then add the carrots, spinach, and diced potatoes. Return to a boil, then reduce to a simmer, cover, and cook until the vegetables are tender.
5. Add the cooked turkey and simmer until heated through.
6. Ladle the soup into bowls, top with a spoonful of cranberry sauce, and garnish with a fresh sprig of rosemary.