No hurry curry soup


chilled chicken broth with fat skimmed miss jo san franciscoTHIS SPICY CURRY SOUP STARTS with a simple broth made from what’s left over from a baked chicken.

Simmer ingredients for three hours
Simmer vegetables and spices in stock four hours.

Boil the chicken carcass and giblets in water for about three hours, or until the liquid has been reduced by half. When cool, strain the broth into a bowl and refrigerate overnight, or place in the freezer to use later for soup.

No Hurry Curry Soup

Prep Time: 45 minutes

Cook Time: 5 hours

Total Time: 6 hours

Yield: 10 servings

No Hurry Curry Soup


  • Four large organic sweet potatoes
  • Six large organic carrots
  • Large sweet white onion
  • One leek (optional)
  • Eight garlic cloves
  • Ginger root, half cup
  • Fresh rosemary, handful
  • Cilantro, handful
  • Four celery stalks with leaves
  • Two habañero peppers, seeds and veins removed
  • Three jalapeño peppers, seeds and veins removed
  • Fresh turmeric, two-thirds cup or six heaping tablespoons ground turmeric
  • Two heaping teaspoons cayenne pepper
  • Olive oil, half cup
  • Two bay leaves
  • Lime juice, half cup
  • One can low-fat coconut milk
  • 8-10 cups chicken stock


  1. In large soup pot, slowly brown chopped sweet onion and leek in olive oil over medium heat. Stir occasionally as you prep other ingredients. (Be sure the onion is thoroughly brown for full flavor.)
  2. In food processor combine and chop: peeled fresh ginger and turmeric; seeded and veined jalapeños and habañeros; cayenne; peeled garlic; rosemary and cilantro.
  3. Add seasoning mixture to browned onion and cook over low heat until all ingredients are slightly brown, stirring occasionally.
  4. Chop peeled sweet potatoes, carrots and celery in food processor.
  5. Gradually add vegetables to the pot while stirring.
  6. Slowly pour broth (with top layer of fat removed) into the pot while stirring.
  7. Add half cup lime juice. Stir.
  8. Cook for four hours over low-medium heat with lid on. Stir occasionally.
  9. Cool for two hours, or overnight.
  10. Blend the cooled soup with an immersion blender until creamy. Or, use a food processor after first draining the broth through a large colander into another pot. Then blend the separated solid ingredients in the food processor. Gradually add mixture to the broth while stirring.
  11. Add coconut milk and bay leaves. Stir.
  12. Cook one hour.
  13. Top each serving with roasted pumpkin seeds.
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