Co-Op Friendly Curried Sweet Potato Pure

Ingredients:

  • 2 onion, chopped
  • 4 garlic cloves, minced
  • 4-5 Sweet Potatoes, peeled and chopped into chunks
  • Chicken stock (4 cups) + water to cover
  • 1-2 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • optional: 1 tbsp Turmeric (for even more flavor)

Directions:

  1. Coat deep dutch oven/soup pan with EVOO and brown onions, seasoning with salt and pepper, until onions are translucent. Add garlic and cook until fragrant (about a minute longer).
  2. Add chopped sweet potatoes and add curry powder, turmeric, cinnamon, and ginger. Cook for 2 minutes until spices are fragrant and have coated/toasted sweet potatoes.
  3. Add Chicken stock – enough to cover sweet potatoes.
  4. Bring to a boil and then simmer until sweet potatoes are cooked through.
  5. Blend the soup in batches in your blender. (A trick for blending hot soups – if your blender’s lid has a little insert that you can take out, take it out, and cover the hole with a dish towel. Hold the dish towel tightly over the hole as you turn the blender on. Hot liquids tend to have an explosion effect in the blender if there’s no room for the heat to escape. The dish towel gives the heat room to escape and the soup won’t be all over your kitchen :D)
  6. Pour soup into a serving bowl.
  7. Garnish with Greek Yogurt, Sour Cream, White Beans, Candied sliced almonds, anything! Good with dipping bread.

This freezes well and tastes even better the next day when the flavors get more of a chance to mingle.

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Chicken and Sweet Potato Chili

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By: Katie Kleino

From: Well Fed

INGREDIENTS
1 tablespoon olive oil
1 medium onion, sliced
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons crushed red chili flakes
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 chipotle peppers in adobo sauce, chopped (about 1 1/2 tablespoons) or you could use 1 fresh jalapeno pepper, minced
4 cups or so chicken stock
1 pound chicken breast, about 2 large
2 lbs sweet potatoes, peeled and diced (about 6 cups)
2 (15-ounce) cans cannellini beans, drained and rinsed
4 scallions, thinly sliced on the bias
a spoonful of sour cream or plain yogurt

Directions, click here.