Curried Chicken Soup

1. 1

   In a large saucepan or Dutch oven, heat oil, over medium heat; add onion, ginger, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes.

2. 2

   Season with curry powder and cumin and cook an additional 3 minutes, stirring.

3. 3

   Stir in cider, scraping the bottom for any browned bits that may have stuck to pan.

4. 4

   Add 4 cups water and sweet potatoes and bring to a boil.

5. 5

   Add cauliflower and lower heat and simmer until vegetables are tender, about 10 minutes.

6. 6

   Use an immersion blender to puree, or puree in a tabletop blender in batches and return to saucepan or Dutch oven.

7. 7

   Stir in chicken and simmer until warmed through; season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.