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Spicy Coconut Turkey Curry Soup
Spicy Coconut Turkey Curry Soup

Spicy Coconut Turkey Curry Soup

with Tomato, Carrot, Zucchini, Scallions & Cilantro

Recipe Development Team
Recipe Development TeamPublished on October 03, 2023

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

(Contains: Tree Nuts)

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

Start Prep
1

• 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.

Start Soup
2

• 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.

Finish Prep
3

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

Cook Zucchini
4

• 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.

Finish Soup
5

• 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.

Serve
6

• Divide soup between bowls; sprinkle with scallion greens and remaining cilantro. Serve.

Ground Turkey is fully cooked when internal temperature reaches 165°.

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