Everybody but Magni and Alex got sick this week and since my throat was raw I wanted something soothing. I found an Icelandic recipe but it didn´t quite have everything I wanted in it to be perfect. SO here is what I made and I’m writing it down so that I can make it again.
2 ribs celery
1 red bell pepper
1 yellow bell pepper
1 sweet potato
4 garlic cloves
2 table spoons olive oil
1 Crushed Tomato with Basil, 28-Ounce Can
1 Coconut Milk, 13.66-Ounce Can
1 15oz can chick peas.
4 cups veggie or chicken broth (I use Better Than Bouillon)
2 table spoons curry (I use McCormick Hot Madras Curry Powder)
1/4th teaspoon Chili powder (taste it first to see if it is hot enough because chili will make it hotter)
1 teaspoon Turmeric Ground
1/4th cup sour cream (if it is still too spicy for you later you can add some more)
1/4th cup parmesan cheese
1 roasted chicken (I get them preroasted at grocery store)
Cut down all the fresh veggies in to bite size pieces and saute them in the olive oil until the onions are clear. Add everything but the last 3 ingredients. Let this simmer for 45 min to an hour. Then add the last 3 ingredients. I pull the chicken instead of dicing it but as long as it is in bite size pieces it’s fine. Cook for another 10-15min and then serve with extra sour cream for those that want it. I like it the way it is. I´m sure this would be good with out the chicken too. The carcase can be saved to make stock for your next soup.