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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.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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