Curried Sweet Potato Soup

As delicious as this soup is to eat, I hope that this is the last hearty winter recipe that I have to make. Daylight savings started today and that signals to me that spring is right around the corner and when I get out of work it will still be light outside - things are lookin' up! If there is one final dish that will let you end your winter on a high note, this is the soup. Serve this full flavored soup with goat cheese biscuits and soak up the last days of winter.

Source: Love and Olive Oil

You Will Need:

• 1 1/2 Tbsp olive oil
• 1 cup coarsely chopped onions
• 1 large clove garlic, coarsely chopped
• 1 Tbsp chopped ginger
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp turmeric
• 1/8 tsp crushed red pepper flakes
• 2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
• 6 cups chicken or vegetable broth, or slightly more as needed.
• salt and pepper to taste
• 6 to 8 tsp goat cheese

Here We Go:

• Heat the oil in a large pot over medium heat
• Add the onions and saute until the onions are soft and begin to brown, about 10 minutes
• Add the garlic and saute, stirring for 30 seconds
• Add the ginger, cumin, coriander, turmeric and red pepper flakes
• Finally, add the sweet potatoes and broth and bring to a boil
• Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes
• Puree the soup, in batches in a blender or food processor
• Season to taste
• The soup can be made a day ahead and kept in the fridge and reheat over low
• If the soup is too thick, add a little more stock
• Ladle into bowls and sprinkle with crumbled goat cheese

Makes 6 Servings
Happy Feasting!

Curry Chicken Salad

As I have mentioned before, I am always searching for new lunch ideas. It is important to me to be able to keep lunch at the office somewhat exciting. I love making various salads (tuna, chicken and egg) at the beginning of the week and then being able to quickly grab some in the morning to eat with crackers, on top of a salad or in a sandwich. This curry chicken salad is easy and quick thanks to the pre-cooked rotisserie chicken. If you are not a curry fan, omit the curry powder altogether and just make good ole' regular chicken salad.

You Will Need:

• 1 whole rotisserie chicken, shredded
• 2 stalks celery, sliced 1/4 inch thick
• 1/4 cup pine nuts
• 1/4 cup golden raisins
• 3/4 cup fuji apple, diced
• 3/4 cup seedless red grapes, halved
• 1/2 cup miracle whip or light mayonaise
• 1 1/2 tsp curry powder
• salt and pepper to taste

Here We Go:

• Place first six ingredients into large bowl
• Add miracle whip or mayonaisse and mix together with wooden spoon
• Add curry power and continue to mix
• Serve atop a bed of lettuce or with bread

Happy Feasting!