 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | medium | Carrots | 1/4 | teaspoon | garlic minced | 1/3 | large | Onion, chopped | 1/4 | cup, diced | celery | 1 3/4 | cups | chicken broth, fat free, Health Valley | 1/2 | cup, cubes | Sweetpotato | 7/8 | Usda default (100 gm - 4 oz) | Chicken Sausage |
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Steps
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Sequence
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Step
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| | 1 | Heat a large skillet over a medium-high heat with some cooking fat.
Add the sweet potatoes, sausage meat, carrots, celery, garlic, onions and curry powder. Combine well.
Cook, stirring occasionally, for about 8 minutes, until the carrots and sweet potatoes are slightly soft.
While the vegetables are cooking, pour the chicken stock in a pot and bring to a boil.
Add the cooked vegetables to the hot stock, bring back to a simmer and simmer for about 10 minutes, until the sweet potato cubes are cooked through.
Season to taste with sea salt and freshly ground black pepper, pour everything in a blender or food processor and process until smooth.
Serve, garnished with the red chili slices and chopped parsley. |
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