Curried Turkey-Peanut Soup


  • 2 tablespoons vegetable oil
  • 1 onion, chopped fine
  • 1 sweet potato, peeled and cut into ½-inch chunks
  • 1 or 2 stemmed, seeded and minced jalapeños or serranos (optional) (we didn’t use any)
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • 4 cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes with green chiles (we used a can of diced tomatoes with jalapeños)
  • ½ cup long-grain rice
  • 1/3 cup creamy peanut butter
  • 3 cups leftover turkey meat, cut into bite-sized pieces (we used breast meat)
  • 2 tablespoons lime juice (we used 2 tablespoons plus an extra teaspoon)
  • Salt and pepper (we used kosher salt and freshly ground black pepper)


  1. Pour the oil into a large Dutch oven and set the heat to medium-high. Once the oil’s hot and shimmering, toss the onion and sweet potato in, cooking until they’re lightly browned, stirring pretty constantly for around 5 minutes (took us 10 minutes). Now add in the garlic, curry powder, cumin, and the jalapeño or serrano (if you’re using it that is), stirring constantly until they become fragrant (should take around 30 seconds).
  2. Now stir in the broth, tomatoes and rice, waiting for a boil to occur. Once boiling, turn the heat down to medium-low and let the dish simmer, covered, long enough for the rice and sweet potatoes to get tender (should take about 15 minutes).
  3. Take the lid off and stir in the peanut butter, continuing to stir until the peanut butter has been fully incorporated into the soup, about a minute or so. Now stir in the turkey and lime juice and season with salt and pepper. Serve immediately.

This turned out to be a tasty recipe. This thick soup is great to have after a cold fall/winter day. We loved tasting the curry, peanut butter, and lime juice in the soup. There wasn’t much heat from the diced tomatoes with green chiles. Having the jalapeño or serrano in the soup could only have made the soup even better tasting and added a good level of heat to the dish. We wanted to taste the lime a little more than the original recipe had so that’s why we added that extra teaspoon of lime juice.

Recipe source unknown.

Take care everybody !