Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, diced (about 1 cup)
  • 2 carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) fresh ginger, grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 6 cups (1.5 L) low-sodium chicken broth
  • 2 cups (about 300 g) cooked turkey meat, shredded
  • 1 can (14.5 oz / 410 g) coconut milk
  • 1 large apple, peeled and diced
  • 2 cups (about 300 g) spinach or kale, chopped
  • Salt and pepper to taste
  • Juice of 1 lime (for serving)

Instructions:

  1. Prepare Ingredients: Dice onion, carrots, and celery; mince garlic and grate ginger.
  2. Sauté Base: Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Stir in garlic and ginger; cook for an additional 1-2 minutes until fragrant.
  3. Add Spices: Sprinkle in cumin, coriander, turmeric, and cayenne; cook for 1 minute to toast the spices.
  4. Build the Soup: Pour in chicken broth and bring to a simmer. Add turkey, coconut milk, and apple; stir to combine.
  5. Simmer: Allow the soup to simmer for 25-30 minutes, stirring occasionally, until flavors meld and apple softens.
  6. Finish with Greens: Stir in spinach or kale; cook until just wilted.
  7. Season and Serve: Season with salt, pepper, and lime juice before serving. Serve hot.