Spicy Coconut Turkey Curry Soup

Name: Spicy Coconut Turkey Curry Soup with Tomato, Carrot, Zucchini, Scallions & Cilantro
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Scallions; 1 unit Tomato; 3 ounce Carrot; 1 unit Zucchini; 1 teaspoon Garlic Powder; 1 teaspoon Garam Masala; 1 tablespoon Curry Powder; 10 ounce Ground Turkey; ¼ ounce Cilantro; 1 tablespoon Cornstarch; 1 unit Coconut Milk; 2 unit Veggie Stock Concentrate; 1 teaspoon Chili Flakes; Salt; Pepper; 1 teaspoon Cooking Oil; ½ teaspoon Sugar

with Tomato, Carrot, Zucchini, Scallions & Cilantro

Recipe Development TeamPublished on October 03, 2023

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Vibrant Indian flavors take center stage in this lush, savory-sweet, and spicy curry soup. Here, aromatic scallion, garam masala, curry powder, garlic, carrot, and tomato are cooked together until fragrant. Next, ground turkey is browned, then zucchini, cilantro, and chili flakes are added to create more layers of flavor—all simmered in coconut milk and savory vegetable stock in one pot. To finish, scallion greens and more cilantro are sprinkled over the top for pops of color and herbaceous flavor.

Tags:

Spicy

•Calorie Smart

•Carb Smart

•Easy Cleanup

•New

Allergens:

Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 unit

Tomato

3 ounce

Carrot

1 unit

Zucchini

1 teaspoon

Garlic Powder

1 teaspoon

Garam Masala

1 tablespoon

Curry Powder

10 ounce

Ground Turkey

¼ ounce

Cilantro

1 tablespoon

Cornstarch

1 unit

Coconut Milk

2 unit

Veggie Stock Concentrate

1 teaspoon

Chili Flakes

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

Nutrition Values

/ per serving

Calories430 kcal

Fat22 g

Saturated Fat11 g

Carbohydrate26 g

Sugar11 g

Dietary Fiber4 g

Protein30 g

Cholesterol100 mg

Sodium560 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Medium Pot

•Small Bowl

•Whisk

Instructions

• Wash and dry produce. • Trim and slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, tomato, carrot, garlic powder, garam masala, and curry powder. Cook, stirring, until fragrant, about 30-60 seconds. • Add turkey*, a large pinch of salt, and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 5-6 minutes.

• Meanwhile, finely chop cilantro. • In a small bowl, whisk together cornstarch and half the coconut milk (all for 4 servings) until dissolved.

• Once turkey is done, stir in zucchini, stock concentrates, half the cilantro, 1¼ cups water, ½ tsp sugar, and as many chili flakes as you like (2½ cups water and 1 tsp sugar for 4 servings). Bring to a boil, then cover and reduce heat to a low simmer. Cook, stirring occasionally, until zucchini is tender, 5-6 minutes.

• Increase heat to high and bring soup to a boil. Slowly drizzle in cornstarch mixture; cook, stirring constantly, until soup has thickened, 1-2 minutes. • Taste and season with salt and pepper if desired.