Curried Sweet Potato Soup With Oven Roasted Chicken


What you need:

• 3-4 small sweet potato
• 2-3 small carrots
• 1 small white onion
• half head of garlic 
• extra virgin olive oil
• salt
• 1 package of vegetable broth - 32oz
• 1 tbsp garam masala
• pumpkin seeds 


• preheat your oven to 410
• wash, cut & season your sweet potato, carrots, onion and garlic with evoo & salt. you can add pepper too - I opted to leave it out
• add to a parchment lined baking sheet
• add your bone in chicken thigh and season with maple bbq seasoning (dry rub)

• cook for 45 mins and turn oven off. Do not open the oven for another 15-20 mins. *This is what caramelizes the veggies + finishes cooking your chicken (times may vary depending on your oven).

• after 1 hour or so, remove your cooked sweet potato, carrots, onion and garlic and add to a blender
• add 32 oz of vegetable broth and blend.
• add 1 tbsp of garam masala and blend again **make sure to taste as you blend to ensure it's to your liking 

• pour into a bowl, top with oven roasted chicken and finish with a few pumpkin seeds for added crunch and protein & enjoy!


Protein: 28g

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