companion blog to the e-book the 24/7 Low Carb Diner

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Available at http://www.247lowcarbdiner.com

Tuesday, March 20, 2012

Curried Rutabaga and Chorizo Soup

It is raining like crazy around here. Today is cold too, so this soup was great to warm us up a bit as we watch the rain clouds and listen to the flash flood warnings. All is good here, as my little red house is perched on the top of a ridge laughingly called Turkey Mountain. My Colorado hubby snickers about any true mountains here in Oklahoma. Anyway, this soup takes the senses to the far corners of the globe.  It smelled so good I already ate my serving, and it is just now noon. Hoping the hubby likes his when he gets to open up his jar of this fragrant, creamy soup. The flavors are an interesting blend. Chorizo sausage has its own signature taste. Curry powder adds depth to the mild rutabaga, and coconut milk adds richness. It all works so well. How great is it that these days, we can take the specialties of so many far away places and blend them all together into a soup that is truly a global undertaking.


Curried Rutabaga and Chorizo Soup


1 lb rutabaga
1/2 pound Chorizo Sausage (not the cured variety)
1/4 cup onion
3 celery ribs
2 tbsp coconut oil
4 cups chicken broth
1 can coconut milk
1 tsp curry powder
1 tsp salt
 1/4 tsp pepper

Peel and dice the rutabaga into bite sized chunks Dice onion and celery. Place half of the diced rutabaga into a small saucepan. Cover with water and simmer until tender. While that is simmering, melt coconut oil in a skillet. Add the chorizo, remaining rutabaga, onion and celery and saute until onion is translucent. Transfer the chorizo and vegetables to a Dutch oven or soup pot. Add chicken broth, curry powder, salt and pepper. Simmer for 30 minutes.


When the rutabaga chunks from the saucepan are tender, remove from heat and drain. Add the can of coconut milk and use an immersion blender to make a puree. When the soup has simmered 30 minutes, add the puree to the soup pot. Cook for an additional 5 minutes before serving.

To serve 6:     325 calories   7 carbs

The pureed rutabaga makes the soup thick. Use more if you can spare the carbs. 4 ounces has 6 carbs. The coconut milk adds a velvety mouthfeel. If you wanted, you could puree all of the rutabaga, but I love the small pieces in the soup. They remind me so much of potatoes. This particular rutabaga was among the mildest I have ever tasted, but even a full flavored one would go so well with the curry and chorizo.

Now I am off to get some more shopping done for my soon to be college graduate. We have to get him outfitted for his Senior Portfolio Show in April. He is a very talented graphic artist. Got the umbrella, and prepared not to drive into deep water. So much for the nice weather for spring break. I wish it could be nicer for him, but I am happy just to get to spend some time with my boy.



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4 comments:

Cathy said...

Yummy...I'm hungry! I love Rutabaga, but don't think to buy it too often. I do buy turnips a lot~! ♥♥♥

Susan said...

This looks and sounds quite nice, but did I miss the amount of curry to be added? I want to try this soon.

I recently made a turnip and rutabaga gratin that was lovely to look at and tasty.

Thank you for all your fab recipes!

Lisa, motyok said...

Susan,don't know how I forgot that! Thanks for the heads up. Problem fixed.

Debbie @ Easy Natural Food said...

Yum, this looks great! Love that you're using rutabagas - I don't see that very often. I'm hosting a weekly blog carnival specifically for soups (and other soupy dishes such as stocks/chowders/stews/chilis), every Sunday!

I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!
www.easynaturalfood.com

I hope to see you there:)
Debbie