Chris Long, Executive Chef for Second St. Restaurant shared the recipe below with all students during our Healthy Lifestyles Week Chef Demonstrations.
1/4 cup Extra Virgin Olive Oil (EVOO)
3 Sweet Potatoes, Washed and Diced (large)
1/2 Onions, diced (large)
1 TBL Ginger, Minced
3/4 cup Celery, diced (large)
3/4 cup Carrots, diced (large)
2 TBL Curry Powder
Kosher Salt to taste
Fresh Ground Black Pepper, to taste
1/2 oz. Fresh Mint Chiffondade
1/2 oz. Scallion, sliced thin
1 qt Chicken Stock
Combine EVOO, Onion, Ginger, and Garlic in large sauce pot over medium heat.buy cialis Stir frequently till translucent. Add curry powder and continue to cook till strong fragrance develops.
Add carrot, celery, chicken stock and two finger pinch of salt. Bring to strong simmer over medium high heat. Stir frequently and cook till vegetables are tender (about 45 minutes).
Using blender (a submersible or stick blender works best) puree mixture till smooth.
Taste your soup, adjust seasoning by adding salt and petter to suit your taste (Do not be afraid of a little salt!) Finish your soup by adding the fresh mint chiffonade and thinly sliced scallions.
Notes: Feel free to add any number of colorful garnishes to your finished soup, depending on personal preference: green peas, small diced red peppers, corn, crispy bacon bits, sour cream, hot sauce, fresh dices tomatoes, etc.
Learn More About the Matoaka Healthy Lifestyles Program Here