So I made this soup up one day and brought it over to a dear friend for dinner. It was so delicious that we both could not stop eating it. Recently, I made it for a star client using the Masha to blend it at the end. It was so fantastic that I wanted to share it with you.
Here’s what you will need:
2 Cups chopped sweet potatoes (or yams)
2 carrots chopped
1 small onion chopped
1 tablespoon Extra Virgin Olive Oil
2-3 Tablespoons curry powder (do this to taste, I like more)
1 teaspoon cumin
1 ½ teaspoons turmeric
1 teaspoon sea salt or Himalayan Pink Salt
1 teaspoon powdered ginger or 2teaspoons grated fresh ginger root
4 cups of veggie broth or chicken broth or water (1 box, use organic)
2 Cups chopped chicken (using an organic rotisserie chicken adds lots of flavor)
Sautee onion on high in olive oil for a few minutes (just until they get translucent), add the carrot and sweet potato and sauté for a couple of minutes more.
In a separate small prep bowl, mix the powdered spices – curry, cumin, turmeric, ginger (only if you’re using powdered). Add the spice mix to carrots and onion and mix until aromatic – about 30 seconds. If you’re using fresh ginger, now is the time to mix that in as well and sauté.
Next, add the broth or water. Bring it to a boil then turn down low to simmer with the lid on. Cook until tender – about 20-30 minutes. Test the broth and see if you need to add more salt, curry, ginger – whatever you think may make it taste better. Always taste and tweak to your palate.
When the veggies are tender, turn off the burner and plug in the Masha. You can use it right there in the hot pot of soup – no dumping it into a blender and making more dishes for you to clean! In an up and down motion, Masha blend the soup.
Lastly, add the chopped chicken (optional as you can make this soup vegan instead) and stir it in. Now, it’s ready to eat. Serve with delicious corn bread and you’ve got a hardy, delicious, well balanced meal!