Wife Jan asked for another Zoom recipe for dinner, Curried Sweet Potato and Apple Soup—which I determined was identical to one from Prevention. As has been the case over the last week, I have found I had disagreements with Noom’s ideas about recipes—not enough vegetables or spices. I adapted the recipe to my tastes.
After Dinner Note: Jan really liked my take on this recipe. The apples added toward the end of cooking were still crisp and gave an interesting sweet crunch to the soup. Jan declared it a company worthy soup.
Karl’s Curried Sweet Potato and Apple Soup with Chicken Apple Sausage
2 Tbs. European butter (olive oil for Vegan)
2 chicken apple sausages, sliced (optional, leave out for Vegan)
1 cup yellow onion, diced
2 stalks celery, diced
1 small carrot, grated
¼ tsp. Kosher salt
4 cloves garlic, sliced
1 Tbs. curry powder
1 tsp. cumin seeds
½ tsp. ground cinnamon
32 oz. chicken bone broth, low sodium (vegetable broth for Vegan)
1 Tbs. Better than Bouillon, Roasted Chicken Base, low sodium (vegetable base for Vegan)
1 tsp. fresh ginger, grated
1½ lb. sweet potatoes, peeled and cut into chunks
2 large granny smith apples, peeled, cored, and cut into chunks, separate uses (see note below: step 11)
1 tsp. garam masala
2 Tbs. Labne or greek yogurt
1 Tbs. cream
¼ cup micro greens
1. Prep the vegetables and set them aside until needed—submerge the potatoes and apples in water to keep them from turning brown.
Tip: If you are using the chicken sausage, score the casing lengthwise and slice into ½ inch disks.
Note: If you do not score the sausage casing it will shrink as your fry the sausage. This will deform the disks into little hats as the casings contract.
2. Melt the butter in a large soup pot and add the chicken slices.
Tip: If I am going to limit the amount of fats in my dish, I prefer to use high quality butter rather than olive oil.
3. Fry the sausage until lightly browned on both sides.
4. Remove the sausage to a plate and add the onions, celery, carrot, and salt to the pot.
5. Sauté the vegetables for five minutes, until the onions are just starting to pick up some color.
6. Remove about a third of the vegetables to a bowl.
Tip: This is a blended soup and I prefer soup with some chunks for texture.
Note: By saving some of the vegetables to add back to the soup after it has been blended, I get the best of both worlds, a smooth flavorful soup with some interesting bits in it.
7. Pull the remaining vegetables to the sides of the pot and add the garlic to the hole in the center.
Tip: If the pot is very dry, add a teaspoon more butter to the pot before adding the garlic.
8. Sauté the garlic for one minute, until fragrant.
9. Add the curry powder, cumin seeds and cinnamon to the garlic and cook for another 30 seconds.
Tip: This blooms the flavors of the spices.
Note: Do not add the garam masala at this time. Garam masala is an aromatic finishing spice blend that is only added during the last few minutes of cooking. Overcooking these spices drives off the volatile oils and .
10. Add a splash of the broth and deglaze the pot.
11. Add about ⅔ of the chicken broth, bouillon paste, ginger, sweet potatoes, and most of the apple chunks to the pot.
Tip: You are reserving some of the broth to rinse out the blender.
Note: When you chop up the apples, cut 1½ apples into 1 inch chunks and the remaining half into ¼ inch pieces—keep the smaller pieces in a second small bowl of water. The larger pieces of apple can go into the same bowl of water that has the sweet potato chunks.
12. Bring the pot to a boil, reduce the heat to a simmer, and cover the pot.
13. Simmer the soup until the potatoes and apples and very soft, about 20 minutes.
14. Remove the pot from the heat and let it cool slightly, for about five minutes.
15. Transfer the soup to a standing blender and process until very smooth, 3-5 minutes on high.
Tip: If you want a more rustic soup, you may partially blend it with an emersion blender.
16. Return the soup to the pot and the pot the heat.
Tip: Use the remaining broth to rinse out the blender jar.
17. Return the sausage and reserve onion vegetable mix to the pot.
18. Simmer the soup for five minutes.
19. Add the remaining apple pieces and the garam masala to the pot.
20. Simmer the soup for a final 4-5 minutes.
21. (Optional) While the soup is in the final simmer put the labne and cream into a small bowl and whisk them together.
Tip: The yogurt cheese is quite thick. Thinning it with some cream allows you to spoon it over the soup for a fancy garnish.
22. Serve the soup in individual bowls and garnish with the labne and micro greens.
Tip: If you wish you may add a side of crusty bread or—our current favorite—a piece of sangak.