A delightful and hearty soup combining the warmth of curry with tender turkey and fresh vegetables.
Prepare the vegetables by dicing the onion, slicing the carrots and celery, and chopping the parsley.
Uniformly sized pieces ensure even cooking.
In a Dutch oven, melt the butter over medium heat. Add the onion and sauté until translucent.
Stir frequently to prevent burning.
Sprinkle the flour and curry powder over the onions, stirring to form a paste. Cook for 2 minutes.
Cooking the flour removes its raw taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Pour slowly to maintain a smooth consistency.
Add the carrots, celery, parsley, and sage. Bring to a boil, then reduce heat and simmer for 15 minutes.
Simmering allows the flavors to meld together.
Stir in the spinach, turkey, and half-and-half. Simmer for another 10 minutes.
Add the spinach last to retain its vibrant color.
Season with salt and pepper to taste. Serve hot and enjoy.
Taste and adjust seasoning as needed.
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