We had the lovely pleasure of cooking in the kitchen of Jill’s Table in London, Ontario last week to promote our cookbook, New Indian Basics. Passionate cooks love this destination for all things food, and it was wonderful to connect with all the Indian food lovers in the London area! Arvinda's masalas and a load of cookbooks quickly went off the shelf and we were so grateful by the warmth, excitement and passion for spice from everyone who welcomed us!
Jill and her team created the most delightful Curried Turkey Soup recipe using Arvinda’s Curry Powder. If you already have Arvinda's Madras Curry Powder or Arvinda's Curry Masala in your pantry, these masalas will work beautifully in this recipe as well!
In our version, I added cauliflower and broccoli instead of the green beans, so use what veggies you have on hand. I also love how there are chick peas in this soup, adding in extra fibre and protein.
You certainly need to do something with all those turkey leftovers and this warming curried soup will most certainly hit the spot especially as the cool, crisp autumn weather is here! Find full recipe is posted here.
