I like Curried Anything – spicy and sweet preferred. With the weather turning cooler and rainy today, what a fine chance to haul out my soup pot and make something to take the chill away. This recipe will serve 6 comfortably (we three had two bowls each and there was still enough left for a couple of bowls at lunch tomorrow). Note: This is a Gluten-Free recipe.

Ingredients:

  • 3 Large Chirizo Sausages
  • 1 medium Onion
  • 1 Carrot diced large
  • 4 medium Potatoes cubed
  • 2 Cups Squash Diced (raw)
  • 4 cups Mushroom Broth
  • 2 Cups Water
  • 1 Tsp Brown Sugar
  • 1 Tbsp Crushed Garlic
  • 1 Tsp Cumin
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Turmeric
  • Splash of Soya Sauce
  • 1 Tsp Potato Starch

Preparation:

  • Cut Chirizo Sausage into rings about 3/8 inch wide
  • Brown in a large soup pot
  • Add in the Onion as the Sausage browns and cook both together until the Onions are carmelized and the Sausage browned.
  • Just before the Sausage is browned add in the Brown Sugar, Garlic, Cumin, Paprika and Turmeric and stir all together well.
  • Add in the Carrot, Potatoes, Stock and Water.
  • Bring to a boil then add the Soya Sauce and reduce to a simmer.
  • Simmer for about 45 minutes until the Carrot and Potatoes are soft.
  • In about 1/3 Cup of the broth stir in the Potato Starch and make a thin roux.
  • Add back to the soup to thicken and let cook for another 10 minutes or so.
  • Serve hot with Soya Sauce to splash over if people like more saltiness.

Optional:

  • I like homemade gluten-free croutons in this soup.
  • Day old French Bread chunks at the bottom of the bowl with the soup ladled over would be quite marvie as well (though not GF).
  • Adding in another Chirizo Sausage or a splash of Sciracha Sauce will definitely kick up the heat

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