By Chef Instructor Jason Osborne of the Charlotte Technical College 

Ingredients:

• 4 TBSP Olive Oil
• ½ TBSP Ginger, Fresh, Minced
• ½ TBSP  Garlic, Fresh Minced
• 1 ea  Jalapeno/Habanero, Fresh, Minced
• ½ Cup Yellow Onions, Fresh Minced
• 1 Cup Chiogga Striped Beets, Small dice
• 2 Cups (Packed)  Winter Greens with stems (Kina Savoy, Kale, Swiss Chard, etc.), Fresh, Large Dice
• 2 Tsp Curry Powder
• 1 Tsp Turmeric
• 2 Tsp Paprika
• 1 Quart Chicken Stock or Vegetable Stock
• 2 oz Roux
• 1 Cup Heavy Cream
• ½ each Lime, Juice, Fresh
• 1 ½ Tsp. Sugar, Brown
• 1 Tsp. Fish Sauce (optional)
• To taste Salt & pepper
• 2 TBSP Cilantro, Chopped

Method:

1. Prepare all ingredients.
2. In a soup pot heat Olive Oil; add Onions, Garlic, Jalapeno and Ginger. Cook 1 Minute. Add Beets and Winter Greens, cook an additional 2 minutes.
3. Add Spices to the vegetables and cook 3 minutes on low heat.
4. Add stock and simmer for 30 minutes. Begin to season the soup.
5. Add Roux and whisk until smooth. Add Heavy Cream, bring to a simmer for 10 Minutes; Add Remaining Ingredients.
6. Adjust Seasoning as desired.