Name: Curried Turkey-Peanut Soup
Total time: 45 min
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped fine; 1 sweet potato, peeled and cut into 1/2-inch chunks; 2 garlic cloves, minced; 1 tablespoon curry powder; 1/2 teaspoon ground cumin; 4 cups low-sodium chicken broth; 1 (14.5-ounce) can tomatoes, diced with green chiles; 1/2 cup long-grain rice; 1/3 cup creamy peanut butter; 3 cups leftover turkey meat, cut into bite-sized pieces; 2 tablespoons lime juice; Salt and pepper

Why This Recipe Works

This sweet and savory recipe combines leftover turkey with sweet potatoes, curry powder, and peanut butter. Toasting the curry powder and cumin intensified their color and flavor. Cooking the rice in the soup saved on dishes and also helped build layers of flavor in our Curried Turkey-Peanut Soup. Adding the leftover turkey at the very end of cooking ensured that it stayed tender.

Before You Begin

For a spicier soup, add one or two stemmed, seeded, and minced jalapeño or serrano chiles to the pot along with the garlic in step 1.

Instructions

Heat oil in large Dutch oven over medium-high heat until shimmering. Cook onion and sweet potato until lightly browned, stirring frequently, about 5 minutes. Stir in garlic, curry powder, and cumin and cook until fragrant, about 30 seconds.

Whisk in broth, tomatoes, and rice and bring to boil. Reduce heat to medium-low and simmer, covered, until rice and potatoes are tender, about 15 minutes.

Stir in peanut butter until incorporated, about 1 minute, then stir in turkey and lime juice. Season with salt and pepper. Serve.