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Sweet Potato & Spicy Chicken Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Ellery Hollingsworth, Darien, Connecticut, 2010 Olympic hopeful, US
Olympic Snowboard Team



List of Ingredients




2 Tablespoons sunflower oil
1 onion, finely chopped
3 cloves of crushed garlic
2 teaspoons of grated fresh ginger
2 green chiles, finely chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups apples, diced
2 sweet potatoes, diced
2 skinless, boneless chicken breasts, diced into bite sized chunks
1 (14 ounces) can coconut milk
3-1/2 cups of gf chicken stock
Juice of 1 lemon, or to taste
Freshly ground salt and pepper
1/4 cup of chopped fresh cilantro, to taste and for garnish


Recipe



Heat oil in a large saucepan. Add onion and cook gently for 3 minutes. Add garlic, ginger, and chiles. Saute for another 2 minutes. Stir in turmeric, cumin, and coriander. Add apples, sweet potatoes, chicken, coconut milk, and chicken stock. Bring to boil, reduce heat, cover and simmer for 15 minutes, until chicken and potatoes are cooked. Add lemon juice, saltand pepper to taste, garnish with cilantro and serve.

Yield: 4 servings

Author's Notes: This soup is a real meal in itself. Feel free to substitute butternut squash if you would rather for the sweet potato. Curry, raisins or currants can also be worked in. Can be served alone or with rice or pasta.