Creamy Coconut & Chicken Curry Soup

It’s mid-May and it’s raining, time for some nutrient dense comfort food! Try this satisfying soup!

Creamy Coconut & Chicken Curry Soup

Serves 4

1 T Avocado Oil

1 shallot, minced

4 garlic cloves, minced

3 carrots, chopped

1 T curry powder

4 cups Chicken bone broth

2 cups cooked chicken (I used leftover Rotisserie chicken from last nights dinner)

1/4 cup canned coconut milk

2 cups baby spinach, chopped

red pepper flakes to taste

Sea salt and pepper to taste

On stovetop, in Dutch oven or your favorite soup pan, heat avocado oil (coconut, olive oil works too) over medium high heat, sauté carrots and shallots, approx 4-5 minutes until carrots start to soften and onions brown a bit, stir in garlic, 1 minute. Add curry powder, stir. Pour in broth, add chicken, spinach and coconut milk. Turn heat down to simmer, 5 mins or so until heated through. Serve with salt, pepper, red pepper flakes and enjoy!