Ingredients
2 medium onions, chopped2 tablespoons canola oil2 to 3 tablespoons all-purpose flour1 teaspoon curry powder3 cups reduced-sodium chicken broth1 cup diced red potatoes1 celery rib, sliced1/2 cup thinly sliced fresh carrots2 tablespoons minced fresh parsley1-1/2 teaspoons minced fresh sage2 cups cubed cooked turkey breast1-1/2 cups fat-free half-and-half1 package (9 ounces) fresh baby spinach, coarsely chopped1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through.
