Coconut Curry Chicken Vegetable Soup

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
 
INGREDIENTS
·       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

DIRECTIONS

1. Heat oil in a fry pan over medium heat. Add onion, garlic, and ginger, and stir for a few minutes until onion is transparent and without garlic turning brown or burning.  
2. Add the turmeric, cumin, sea salt and pepper and curry paste. Stir. Add chicken or vegetable broth, coconut milk and bring to a boil.  Add in chicken breasts.  Reduce heat to medium low and simmer for 30 minutes or until chicken is cooked. Stir occasionally and add water as necessary so that chicken breasts are covered while cooking.
3. When chicken is cooked thoroughly, remove and shred.  Return to the pot.   Add the spinach.
4. TO THICKEN BROTH WITH CHUNKY SOUP: Transfer some of your vegetables and liquid to a blender or Ninja and allow to cool prior to blending.  This will be the process to add thickening to your broth.  Return mixture to your soup for a creamy texture. Heat through and serve.
5. FOR COMPLETELY PUREED SOUP: allow to cool slightly and transfer soup to a blender or Ninja.  Puree until completely silky-smooth.  The soup will be thick.  You can add more liquid (broth or water) to thin your soup as needed.  Heat through and serve.
6. Top and serve with fresh Cilantro, shredded carrots, use your imagination!

 
 NOTES

• In place of sweet potato, you may substitute a Yukon potato
• May use other veggies as desired such as kale, zucchini, broccoli, peppers, etc.  I do not suggest tomatoes, but this is a personal choice.
• Shrimp is another good option for more of a Thai Curry soup
• To make vegetarian, leave out the chicken and substitute (1) can white beans.
• Use regular, light or reduced fat coconut milk– all work.  I used reduced fat.

 Make fresh or prepare ahead for a satisfying, healthy meal.

References