Curried Turkey-Peanut Soup

Makes 6 servings

For an extra spicy soup, add 1 or 2 stemmed, seeded, and minced jalapeño or serrano chilies to the pot along with the garlic. Cook the curry powder and cumin in the hot oil greatly intensifies their flavor.

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 diced tomatoes with green chilies
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

directions

1
Heat oil in a large Dutch oven over medium-high heat until shimmering. Cook the onion and sweet potato until they frequently, for about five minutes. Stir in the garlic, curry powder, and cumin and cook until the spices are fragrant, about 30 seconds.
2
Whisk in broth, tomatoes, and rice and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the rice and potatoes are tender, about 15 minutes.
3
Stir in peanut butter until incorporated, about 1 minute, then stir in turkey and lime juice. Season with salt and pepper. Serve.

notes

If lacking leftover turkey, the soup can be made with fried and drained ground turkey. Leaving out the turkey and swapping the chicken broth for vegetable broth or chicken-style vegetable broth makes this a great vegetarian dish.

Source: Julie De Matteo / Cook's Country / October 2008