This autumn-colored soup is perfect on a cold winter’s night. Cook the base in the Sun Oven then gently reheat it at dinner time adding the final touches as it simmers on the stove. You’ll need a large 5 to 6 quart pot and will most likely have to remove the leveling tray to fit it in the cooking chamber. Chicken breast can be used in place of the thighs, but I prefer the flavor and texture of the latter.
Sun Oven Curried Chicken and Sweet Potato Soup
4 cups chicken broth
1 can (13 1/2 ounces) coconut milk
2 tablespoons mild curry powder
4 bone-in chicken thighs (about 1 1/2 pounds) skin and visible fat removed
1 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
4 green onions, thinly sliced (keep green and white parts separate)
1/2 cup frozen peas
2 tablespoons freshly squeezed lemon juice
salt to taste
Remove leveling tray from the Global Sun Oven and place a trivet or rack on the floor of the cooking chamber. Set Sun Oven out to preheat.
Blend the broth, coconut milk, and curry powder in a large pot. Add the chicken and the sweet potatoes. Cover and cook in Sun Oven until the potatoes are soft, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Transfer the chicken to a cutting board. When cool enough to handle, shred the meat. (If not serving immediately refrigerate the soup and the chicken in separate containers until ready to serve, up to one day in advance. Gently reheat the soup over medium-low heat before continuing.) Using an immersion blender partially puree the potatoes in the soup. Keep the soup warm over medium-low heat. Stir in the green parts of the green onions, peas, shredded chicken, and salt to taste. Bring to a simmer and cook until the peas are tender, about 1 minute. Stir in the lime juice and serve.
Makes 4 to 6 servings.