This is an awesome soup to warm you up on these cold winter days- transporting you to a much more warm and exotic place! Oh, and it's also a great way to add some much needed nutrition to help combat all the sickness going around as well.
Prep time: 15-20min.
Yield: 6- 8 Servings
**3 medium Sweet Potatoes
2-4 T. Ghee (clarified Indian butter) or butter or Grapeseed Oil
2 carrots (peeled and chopped)
2 cloves garlic (chopped or minced)
1/4 - 1/2 onion (sliced or chopped)
1/2 t. fresh ginger
1/2- 1 t. Roasted Thai Chile Paste
2 T. Maharajah Curry Powder
8 cups Chicken or Vegetable Broth
**1 lb. chopped or shredded chicken ***Chicken for this soup is entirely optional!
2 handfuls of fresh baby kale (or any fresh chopped kale of your choice)
***Optional ingredients for serving : Greek yogurt, toasted nuts, pumpkin seeds, sweet potato chips, naan bread, spinach, caramelized onions, etc.
1) Microwave your Sweet potatoes until cooked, allow to cool. Remove peel, and set aside pulp.
2) In a large pot, heat your Ghee or butter until melted, add the carrots, garlic, onion, ginger, and cook for 2-4 min. Add the chile paste and curry powder, continue sauteing for another 1-2min.
Add a small amount of broth to de-glaze the pan- making sure to stir well. Add the rest of the broth.
3) Add the cooked sweet potato pulp into the soup. Using a stick/ immersion blender, puree the soup carefully!
(Whatever you do, do not pull the stick blender out of the soup while it's turned on!!) If you do not have one of these, you can also use a standard blender, and puree in batches. Test your soup for flavor. If you like more heat, add more chile paste. Adjust with salt as well.
4) Allow the pureed soup to cook for about 5-10min., (or until it comes to a full simmer), reduce heat, and add the cooked chicken. (***Leftover chicken is great, or cook your chicken separately before adding into soup.)
Within 5min. of serving, add the fresh kale. This soup also makes excellent leftovers!
*****Ghee can be found in most Import or Whole Food Markets.