Rainbow Chicken Curry Soup

This colorful and flavorful soup is a great way to use up a refrigerator or freezer full of veggies.

The kinds of vegetables and amounts listed are really just suggestions- you can add whatever vegetables you like and adjust the amounts according to what you have available.  Here are some other options for incorporating a full rainbow of colors:

Green: Substitute garlic scallions or garlic scapes for the minced garlic.

Purple:  Use purple sweet potatoes instead of regular orange sweet potatoes.

Orange: Substitute carrots or butternut squash for the sweet potatoes.

Yellow:  Add fresh or frozen sweet corn near the end of the cooking process.

Red: Use red bell peppers.

Brown:  Add mushrooms while sauteing the onions and peppers.

Rainbow Chicken Curry Soup

  • 2 T. oil
  • 1 onion, chopped
  • 1 cup bell peppers, chopped (any color)
  • 2 minced garlic cloves or 2 T. minced garlic
  • 1 T. fresh grated ginger (see my secret ginger trick here)
  • 2 T. Thai curry paste
  • 1 T. curry powder
  • 3 cups chicken stock
  • 2 (14 oz) cans coconut milk
  • 12 oz sweet potatoes, cubed
  • 8 oz cauliflower, chopped
  • 1 cup broccoli
  • 8 oz. pre-cooked chicken, chopped
  • 1/2 T. salt (you may need to reduce the salt if your chicken stock already has sodium)
  • Cilantro for garnish

Heat oil in a large pot.  Add onions and bell peppers and saute until the onions are translucent and the peppers are tender. 

Add garlic, ginger, curry paste, and curry powder and saute briefly just until fragrant. 

Add the chicken stock, coconut milk, and sweet potatoes and simmer.

When the sweet potatoes are almost done cooking, add the broccoli and cauliflower and simmer for about 5 minutes, until tender. 

Add the chicken and salt.

Serve with cilantro.

Makes 5-6 servings.

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