Coconut Curry Chicken Vegetable Soup
Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free, Peanut Free
(Options provided for both vegetarian and vegan palates)
This creamy easy-to-make coconut curry chicken vegetable soup satisfies the taste buds and warms the body from the inside out. It’s nutrient-packed and immune boosting with the super healing powers of turmeric and ginger.
According to Dr. Andrew Weil, one of the leading experts in Integrative Nutrition and the founder and director of the Arizona Center for Integrative Medicine at the University of Arizona, adding ginger and turmeric to your diet can help decrease inflammation in the body.
Turmeric is a very powerful anti-inflammatory and helps to reduce joint pain. It also helps to prevent against Alzheimer’s, arthritis and cancer. Dr. Weil suggests trying to add a level teaspoon daily to your food. Use in smoothies, stir fry, soups, etc., as preventive medicine.
This soup not only boasts great flavor but disease-preventive ingredients due to their anti-inflammatory and immune enhancing properties.
Give it a try – it’s perfect for those chilly days!
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings
· 1 tablespoon coconut oil
· ½ onion, chopped
· 1 teaspoon sea salt
· 1 tsp pepper
· 1/2 cup sliced carrots
· 1 sweet potato chopped
· 1 clove garlic, smashed
· 1 slice of fresh ginger
· 1-2 tablespoons Thai Green Curry paste (I use Trader’s Joe’s) or curry powder
· 2 tsp turmeric
· 2 tsp cumin
· 3 cups spinach
· 1 can coconut milk (may use more or less to taste)
· 3 cups chicken or vegetable broth
· 2 chicken breasts
· Fresh Cilantro