22. Creamy Coconut Curry Chicken & Vegetable Soup
Ingredients
- 1/2 tbsp. butter preferably grass fed
- 1/2 tbsp. olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1 sweet potato scrubbed and chopped into bite sized chunks
- 2 cloves garlic minced
- 2 tbsp. curry powder
- 1 tsp turmeric
- 1 tsp cumin
- sea salt & pepper
- 1 398 ml. can of full fat coconut milk
- 2 cups chicken broth
- 2 cups water
- 2 chicken breasts
- 4 cups spinach torn into pieces
Instructions
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In a soup pot, heat butter and olive oil over medium low heat.
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Add the chopped onion, celery, carrot and potato. Season with sea salt and pepper, stir well and saute for 5-7 minutes, stirring occasionally. Add the garlic and cook, stirring continuously for another minute. Add the curry powder, turmeric, and cumin and stir well for another 30 seconds.
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Pour in the coconut milk, broth and water, stir well. Bring to a boil and add the chicken breasts. Reduce heat to medium low and simmer for 30 minutes, stirring occasionally and adding liquid if needed to keep the chicken covered.
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Once the chicken is cooked through, remove the chicken from the pot and shred with fork. Return the shredded chicken to the pot along with the spinach and stir again.
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Serve