Giveaway: Wonderbag + Butternut Squash and Carrot Curry Soup
October 10, 2014
Every once in a while, you come across a new product that can revolutionize the way we cook.
A few weeks ago, I received a Wonderbag in the mail. I was thrilled. The Wonderbag promised slow cooker results without any need for electricity or gas. Oh my goodness, as a family that uses our crock pot a few times a week in the winter, I had to try it!
The Wonderbag was created out of necessity by a woman, named Sarah Collins. Her vision was a simple one. Sarah wanted to ease the social, economic and environment challenges that come with bringing food to the family, especially places like Rwanda, Mexico, Turkey, Somaliland, and Nigeria. She has started a movement and has been able to get 650,000 bags into the hands of those in need. Now, for every bag purchased in the US, a Wonderbag will be donated to a family in Africa. Sarah’s goal is, 1,000,000 Wonderbags around the world. You can read more about the global benefits here.
Here’s how the Wonderbag works. Bring your recipe to a boil on the stove. Once it simmers, remove it from the stove and place it in the bag. Pull the string tight and allow it to cook. That’s it! The best part is that all of your favorite crock-pot recipes will work with the Wonderbag. The Wonderbag will also act as a cooler too. I think this Wonderbag will be great for those times when we lose power due to storms.
For the past few weeks, I’ve made soups and stews and recipes from their website. Each and every time, I am amazed and in awe that this bag cooked me and my family dinner. Today I’m sharing one of my original soup recipes and proud to giveaway a Wonderbag to one of you!
Butternut Squash and Carrot Curry Soup
1 butternut squash-peeled and cubed
4 large carrots-peeled and cut into 1 inch pieces
1 large onion- diced
2 large cloves of garlic- minced
2 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon curry powder
1/2 tablespoon cumin
1 tablespoon dried coriander
Pinch of red pepper flakes
6 cups of chicken stock
In a soup pot of your choice, saute the onions and garlic in the olive oil and butter until translucent.
Next add the squash, carrots, coriander, curry powder, cumin, butter, salt and pepper and cook for approximately 5 minutes.
Add the chicken stock and simmer for 5 minutes on the stove.
In the meantime, prepare the Wonderbag. Open it up. For us, we leave it right on the kitchen table.
Remove your soup pot from the stove and place it right in the Wonderbag.
Leave it right there on the table until dinner time. That’s it!
This soup is actually done in 2 hours of cooking time, but can remain in the bag for up to 12 hours.
To finish the soup, puree the soup with an immersion blender and enjoy.
“A portable, non-electric slow cooker with the power to change the world.
Buy 1 on Amazon and 1 is donated to a family in Africa. Powerless is Powerful.”