Curried Turkey Soup

1 Tbsp butter or vegetable oil

1 cooking onion

1 Tbsp minced fresh ginger

2 garlic cloves, miced

1 tsp ground cumin seeds

6 cups turkey or chicken stock

1 carrot, diced

1 ½ cups green beans, sliced into 1-inch pieces

3 cups diced cooked turkey

1 can of chickpeas, drained

juice of one small lemon

⅓ cup chopped fresh cilantro

Naan or basmati rice, for serving

Heat the butter or oil in a stockpot over medium heat.

Add the onion and cook until starting to soften.

Stir in the ginger, garlic, curry powder and cumin. Cook for 1 minute.

Add the turkey stock.

Add the carrot and cook until tender.

Add the green beans, turkey and chickpeas and cook until green beans are tender.

Stir in the lemon juice and add salt to taste. Bring back to a simmer.

Add cilantro and serve with warm naan bread or basmati rice.

Note: you can add different vegetables such as cauliflower, broccoli or potatoes.