Sweet Potato and Chorizo Soup Slow Cooker Recipe
It's another cold, wet, and gray day---which means you should make soup.
In the crockpot.
I found this recipe over a year ago while link-following (that's a verb, right?) Shauna and Danny Ahern, authors of Gluten Free Girl and The Chef (great cookbook, it should definitely be in your kitchen if it isn't already--not just for GF peeps) and GlutenFreeGirl.com made it for the Pork People (technical term), and I wanted to see if I could crockpotecize (that's definitely a verb) it.
and it worked! This recipe is on page 226 of the new More Make it Fast, Cook it Slow book (which should also most definitely be in your kitchen), but I never posted it online.
oops.
so here you go!
The Ingredients.
serves 8
7 cups chicken broth
7 ounces chorizo sausage, sliced (pork, beef, turkey, veggie; your choice)
2 large carrots, peeled and chopped (or a handful of baby carrots)
1 large onion, peeled and chopped
1 3/4 pounds (about 3 large) sweet potatoes, peeled and chopped
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
8 tablespoons sour cream (for serving)
The Directions.
Use a 6-quart slow cooker. Pour in the chicken broth and add the sliced chorizo (no need to brown first, YAY!). Add the carrots, onion, sweet potatoes, and garlic Don't worry about chopping your vegetables in pretty shapes----it's all going to be blended together anyhow (after cooking).
Stir in the curry powder and chile flakes.
Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours (low is better, IMO). Before serving, use a hand-held stick blender to blend the soup completely (even the chorizo. I know, it sounds weird, but trust me). Ladle into bowls and serve with a dollop of sour cream.
The Verdict.
I was fascinated by this ingredient list and am so glad that I gave it a try. It's velvety and smooth, with a great depth of flavor. The heat sneaks up but isn't overwhelming. You can omit the red pepper flakes if you're worried about the spice, and then add at the table to the grown-up servings. My girls thought it was a bit too firery, but liked scooping the sour cream off the top and dunked corn bread into the soup and ate it that way.
Adam is not a soup guy (he keeps reminding me of this, and I keep forgetting), but he practically licked his bowl clean. I've got more chorizo in the freezer earmarked just for this!
yet again, I'm behind with the 2008 flashbacks. I have no idea how I got through that year of cooking and posting daily---I'm having trouble posting weekly now!
March 10 Creamed Spinach (shhh. it's good for you!)
March 11 Dulce de Leche (you aren't supposed to make this. and that's all I should really say, probably)
March 12 Ginger Teriyaki Tofu (I'm the only one who ate this)
March 13 Blue Cheese and Steak Roll-Ups (fancy schmancy)
March 14 French Onion Soup (seriously good. even if you're not a "soup guy")
March 15 Creamy Avocado Chipotle Soup (sounds odd. kind of is.)
March 16 Roasted Cabbage and Potatoes (sometimes I don't know what to type in the parentheses)
March 17 Apricot Chicken (this is what I make when we have company with kids)
March 18 Hardboiled Eggs (you can hardboil eggs in the crockpot! but that doesn't mean you should.)
March 19 Leg of Lamb (the absolute best way to cook lamb---really. moist, delicious, perfect)
March 20 Sweet and Spicy Salmon (spring is a great time to cook fish in the crockpot)
March 21 Overnight Breakfast Potatoes with Sausage (cooking while you sleep is the ultimate in luxury. that, and maybe a butler?)
March 22 Traditional Beef Stew (there are as many variations of stew as there are missing Barbie shoes)
March 23 Taco Dip (I have a few different taco dip recipes. this is the first one)
Happy Slow Cooking! Have a great week!
I will have to give thos one a try. I have both your cookbooks. Over ther weekend I made the Easy Peanut Butter Chicken, I am wary of eating peanut butter with anything but jelly. This was great. My entire family loved it, even my hubby.
ReplyDeleteAlways love your reviews and I plan to try every recipe at least once.
CJ
I admit, it sounds weird to blend chorizo but I think I'll trust you! It sounds really good! thanks!
ReplyDeleteI just made a crazy volume of chicken broth, and so far I've made your Peanut Butter Chicken and my High Country Chicken Bog, and I still have a vat of broth left!! I might freeze some, but this recipe would be a great way to use a bunch of it.
ReplyDeleteI just found your blog and I'm in slow-cooker heaven. I love the ease of my slow cooker, and used it a few times a month... but I've been ramping up my cooking and I plan on using it multiple times a week now. I just ordered a smaller, 1.5 quart one to go with my big one!
ReplyDeleteI'm really excited to try the French onion soup and the 5 layer brownies. I think the brownies will be first. :)
I recently was referred to your blog and now am addicted! I even bought a second crockpot and in a little over a week have made atleast 10 of your dishes! We are GF and vegetarian and I am sooooo tickled with all of your recipes! Thank you! I could really go on forever about how much fun I am having, but I will save you from that ;)
ReplyDeleteIt makes me so happy when I see a new post :)
ReplyDeleteAnd I am always up for a new way to use chourico!!
Sounds so yummy! Thanks for sharing this one. Until this snow leaves I am still on the prowl for warming soups.
ReplyDeleteI just signed up for the gfafexpo in Chicago and can't wait. Was so thrilled to see you were a presenter. How fun! Looking forward to it.
YUM! Can't wait to try this! Did you use Mexican chorizo, or Spanish? I know it sounds like splitting hairs, but they are quite different, and I'm worried if I use the wrong one the soupifying step will go horribly wrong :P
ReplyDeletei used the wrong type of sausage, so didn't turn out quite right - however, i know that if i used chorizo that it would have been very tasty!
ReplyDeleteI made this last week and it smelled absolutely heavenly while it was cooking. I was wishing I could eat the scent, if that makes any sense. However, we didn't think the flavors were as good as the aroma. I did use D'Artigan chorizo and didn't peel the sweet potatoes (why go to that work when it's going to be pureed anyway) but all in all, we were a bit disappointed in what we tasted. Ah well, not everything I cook can be a homerun!
ReplyDeleteI'm a newbie here and found your blogs interesting. I particularly liked this recipe. I tried it and its really great. My kids loved it too. Your post is great!
ReplyDeleteThe flavors here sound SO good! I think I should try, even though the temps are in teh 80s already.
ReplyDeleteBama Cheryl - I wonder if leaving those peels on made the difference. Sweet potato peels, at least to me, have a weird "earthy" flavor that I can't imagine would be so good. Might try again with peeled potatoes!
I cooked this one yesterday - just chopped up the ingredients in the morning, threw it all in and turned it on, then came home, blended it, and voila! Delicious soup. So, so easy and so, so delicious. It tasted even better today for lunch! The flavours really came out and it tasted a bit sweeter. The sour cream is a must! Yum!
ReplyDeleteMade this one today. Chopped everything up and tossed it in the crock before I left for work. It smelled really good, and my son said when he came home, the broth tasted good (before we pureed it). I was disappointed though, Even after cooking on low for 8 hours, the flavors had not married really nicely. A friend suggested using a sugar pumpkin instead of the taters. And I was thinking trying with a butter nut squash.
ReplyDelete