Monday, May 16, 2011

Sweet Potato and Chorizo Soup

Oh my, with the sour cream all swirled in, this was beyond yummy.
 Baseball season is upon us. Heaven help me. Which means, traditional dinner-time has gone out the window. After a nail-biting TWO HOUR game of little league bball (yes, that was indeed sarcasm) it's all about the crock pot. Once again, I turn to my favorite slow-cooker blog for help. And I found this recipe and had some chorizo sausage I needed to use.

What you need:

7 cups chicken broth
7 ounces chorizo sausage, sliced (pork, beef, turkey, veggie; your choice)
2 large carrots, peeled and chopped (or a handful of baby carrots)
1 large onion, peeled and chopped
3 large sweet potatoes, peeled and chopped
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
8 tablespoons sour cream (optional for serving)
salt (optional to taste)

How you make it:

Put the broth and chorizo in the crock pot. Add in the carrots, sweet potatoes, onion, garlic, curry powder and red pepper flakes. (If you're worried about spice/heat, omit the red pepper flakes and just have them at the table for those to add to their individual servings.) Also, don't worry about how you chop the veggies since it's all going to be blended in the end.
Cover and cook on low for 6-8 hours. Use an immersible hand-held stick blender to blend completely. Serve with a dollop of sour cream.

I kinda think some sliced avocado would be nice to add in with the sour cream for serving as well. I think I'll do that next time. Also, I didn't add salt to it before cooking because I wasn't sure how salty the sausage would already be. I felt it needed some salt in the end, so we just added what we needed to our servings.

Now, if we can just hold it together through the end of this month, baseball season will be over and we can move on with our lives...and back to normal dinner time together at the table.

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