Empty My Fridge
THANKSGIVING SOUP! The Perfect Way To Kick Off Your Feast!
Ingredients
- Onion · sliced2
- Carrot · roughly chopped3 lb
- Celery · chopped1
- Sweet potato · peeled chopped2
- Potato · peeled chopped3 cups
- Butternut squash · peeled diced1
- Cauliflower · chopped2 heads
- Leek · chopped2
- Garlic10–12
- Saltto taste
- Curry · powder1 ½ tbsp
- Vegetable broth10 cups
- Heavy cream1 cup
- Cheddar cheese · grated8 oz
- Black pepper · groundto taste
- Cumin3 tbsp
- Coriander seed2 tbsp
- Mustard seed1 tbsp
- Ginger · ground1 tbsp
- Chili pepper · ground1 tbsp
- Turmeric · ground1 tbsp
- Chili flake · flakes2 tsp
- Parsley · chopped
Instructions
- In a large soup pot, cook the sliced onions until light golden brown, about 15 minutes.
- Add the carrots, celery, sweet potatoes, butternut squash, cauliflower, leeks and garlic cloves.
- Sprinkle with a generous pinch of salt and add the curry powder; adjust the amount to taste.
- Pour in just enough stock to barely cover the vegetables, keeping it low now since you can thicken or thin it later.
- Bring to a simmer over medium heat and cook for about 1½ hours, until the vegetables are very tender and easily pierced with a fork.
- Purée until smooth with an immersion blender, or in a regular blender in batches, taking care with hot liquids.
- Stir in the cream, then gradually stir in the grated cheddar until fully melted.
- Season with more salt, pepper or curry powder if needed.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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