with Tomato, Carrot, Zucchini, Scallions & Cilantro
Vibrant Indian flavors take center stage in this lush, savory-sweet, and spicy curry soup. Here, aromatic scallion, garam masala, curry powder, garlic, carrot, and tomato are cooked together until fragrant. Next, ground turkey is browned, then zucchini, cilantro, and chili flakes are added to create more layers of flavor—all simmered in coconut milk and savory chicken stock in one pot. To finish, scallion greens and more cilantro are sprinkled over the top for pops of color and herbaceous flavor.
Allergens
Utensils
Tags
Carrots
3 ounce
Garam Masala
1 teaspoon
Cornstarch
1 tablespoon
Ground Turkey
10 ounce
Zucchini
1 unit
Chicken Stock Concentrate
2 unit
Curry Powder
1 tablespoon
Coconut Milk
0.5 unit
Tomato
1 unit
Chili Flakes
1 teaspoon
Scallions
2 unit
Garlic Powder
1 teaspoon
Cilantro
0.25 ounce
Salt
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
0.5 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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Wash and dry produce.
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Trim and slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces.
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Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, tomato, carrot, garlic powder, garam masala, and curry powder. Cook, stirring, until fragrant, about 30-60 seconds.
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Add turkey*, a large pinch of salt, and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 5-6 minutes.
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Meanwhile, finely chop cilantro.
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In a small bowl, whisk together cornstarch and half the coconut milk (all for 4 servings) until dissolved.
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Once turkey is done, stir in zucchini, stock concentrates, half the cilantro, 1¼ cups water, ½ tsp sugar, and as many chili flakes as you like (2½ cups water and 1 tsp sugar for 4 servings).
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Bring to a boil, then cover and reduce to a low simmer. Cook, stirring occasionally, until zucchini is tender, 5-6 minutes.
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Increase heat to high and bring soup to a boil. Slowly drizzle in cornstarch mixture; cook, stirring constantly, until soup has thickened, 1-2 minutes.
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Taste and season with salt and pepper if desired.
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Divide soup between bowls; sprinkle with scallion greens and remaining cilantro. Serve.
430
kcal
Calories
23
g
Fat
11
g
Saturated Fat
23
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
30
g
Protein
100
mg
Cholesterol
580
mg
Sodium
plus Honey Dijon Dressing & Lemony Toasted Panko