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