Vegetable Curry Soup

It is no secret at this point that I go through seasons of learning and enjoying certain flavor profiles.  Then, after a while I move on to the next flavor obsession.  Well, right now, it is Thai and other Southeastern Asian flavors.  I am so proud of this soup!  I love the light, clean feeling of vegetable soup, but I don't like giving up my flavor.  This. soup.  Try and enjoy!

Making broth.  Cook sweet potato, onion, garlic, and ginger til soft.  

Puree.

Chop some beautiful and tasty vegetables,

 then add to the broth.

Enjoy!

how is that picture for a southern girl enjoying Asian flavors?! ha!

- 1 red onion, divided, sliced and then quartered
- 3-4 garlic cloves, sliced
- 1 -1 1/2 in ginger, sliced
- 1 medium sweet potato, chunky dice
- 2 quarts chicken broth, or vegetable broth to make vegetarian
- 1 tsp curry powder
- 1 tsp salt and pepper each

- bok choy, 1 head, chopped
- 6 Roma tomatoes, diced
- carrot, 1 medium, thinly sliced

- 2-3 oz bean thread noodles (optional)
- chicken breast, 1-2, cooked, seasoned and diced (optional)

Saute 1/3 of the onion, garlic, ginger for one minute over medium heat to soften.  Then add the sweet potato, seasonings, and enough of the chicken or vegetable broth to cover the sweet potato.  Simmer for approximately 15-20 minutes until the sweet potatoes are soft enough to pierce with a fork.  Puree and then add back to the pot.  Slowly stir in the rest of the broth.  Taste the broth and season with extra curry, salt, and pepper to taste.  Bring to a simmer.

Add in the vegetables.  Simmer for 20 minutes or longer depending on how crisp you would prefer the vegetables.  If using, add the bean thread noodles (which  my kids love and call them "slippery noodles") for the last 5 minutes.  Or, if using, add the diced chicken as you add the vegetables.

This was so good!  Enjoy!