Curried Chicken Soup
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 tablespoon fresh ginger, grated
- salt & freshly ground black pepper
- 1 teaspoon curry powder (or more to taste)
- 1 cup apple cider
- 1 large sweet potato, peeled and diced
- 4 cups cauliflower, coarsely chopped
- 2 cups cooked chicken, shredded or 2 cups cooked chicken, cubed
directions
- In a large saucepan or Dutch oven, heat oil, over medium heat; add onion, ginger, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes.
- Season with curry powder and cumin and cook an additional 3 minutes, stirring.
- Stir in cider, scraping the bottom for any browned bits that may have stuck to pan.
- Add 4 cups water and sweet potatoes and bring to a boil.
- Add cauliflower and lower heat and simmer until vegetables are tender, about 10 minutes.
- Use an immersion blender to puree, or puree in a tabletop blender in batches and return to saucepan or Dutch oven.
- Stir in chicken and simmer until warmed through; season with salt and pepper.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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