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“This recipe came with a Ronson Food Processor. I still have both..twenty five years later, must mean they are pretty good! I broke this down so it might seem like alot of work, but the food processor is doing the hard part.”
1hr 5mins

Ingredients Nutrition


  1. Using food processor or by hand, process shallots to fine-mince. Place in cup and set aside.
  2. Process yams and carrots to coarse chop. Set aside.
  3. Put parsley in workbowl along with cucumbers and celery. Pulse 3-4 times.
  4. Heat oil in heavy-bottomed 3-qt. saucepan.
  5. Add shallots and saute over medium 1 minute. Stir in curry and cook another minute.
  6. Add all the chopped vegetables and rosemary; cook 2 minutes.
  7. Pour in vinegar. Cook 30 seconds, stirring.
  8. Add stock and salt(if desired). Cover and cook for 30 minutes on medium-low heat.
  9. Puree in small amounts, carefully.
  10. Put back in saucepan and bring to a simmer. Sprinkle cream of wheat in while stirring and continue to cook for 10 more minutes.
  11. Stir in yogurt just before serving and top with chives.

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