Turkey curry soup
465 cals, 31p, 9c, 32f (per meal)
1 tsp (5mL)
1 clove (3g)
1 inch (2.5cm) cube (5g)
1 medium (119g)
1 large (72g)
10 oz (284g)
1 tbsp (6g)
1 1/2 cup(s) (mL)
6 oz (181mL)
1
Heat oil in a pot over medium-high heat. Add turkey and some salt and pepper. Break apart and cook until it begins to brown, 4-5 minutes.
2
Stir in ginger, garlic, and curry powder. Cook until fragrant, about 1 minute.
3
Pour in broth, coconut milk, bell pepper, and carrot. Stir to combine.
4
Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until vegetables are tender, 4-6 minutes. Season with salt and pepper to taste. Serve.