Chicken, Carrot & Coconut Curry Soup

This recipe was inspired by this Coconut Carrot soup recipe which appears on My Wife Makes. It is warm and creamy and spiced without being too spicy. It's a great way to use leftover shredded chicken but stands well on its own without the chicken if you don't happen to have any in your fridge. It's also a fabulous source of vitamin a - you get more than 150% of your recommended daily value in just one bowl!

Ingredients

• 4 large carrots, rough chopped*
• 1/2 large sweet onion, rough chopped
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/2 tsp red curry paste
• 1 quart chicken stock*
• 1 cup culinary coconut milk
• 2 cups shredded cooked chicken*
• 2 large handfuls baby spinach leaves*

*I recommend purchasing these ingredients as organic where available to avoid GMOs as well as pervasive pesticides.

Yield: Approx 6 servings

Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.

Directions

1. Add carrots, onion, ginger, garlic, curry paste and chicken stock to a medium pot and bring to a boil. Reduce heat to simmer approximately 30 minutes. 
2. Blend soup using an immersion blender or by carefully transferring the soup to a glass blender jar and blending until creamy and all chunks are gone (do not do this in a plastic blender as both heat and fat cause plastics to leach toxic chemicals).  Return soup to pot if you removed it for blending.
3. Stir in coconut milk, chicken and spinach. Heat over medium low heat until chicken chunks are heated through and spinach is wilted.

Chicken, Carrot & Coconut Curry Soup

Yield: 6

Author: Carissa B

prep time: 10 Mcook time: 45 Mtotal time: 55 M

This creamy carrot and coconut based soup is a great way to use up leftover chicken. It's also paleo and Whole 30 compliant - as well as a great source of vitamin A.

ingredients:

• 4 large carrots, rough chopped
• 1/2 large sweet onion, rough chopped
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/2 tsp red curry paste
• 1 quart chicken stock
• 1 cup culinary coconut milk
• 2 cups shredded cooked chicken
• 2 large handfuls baby spinach leaves

instructions:

How to cook Chicken, Carrot & Coconut Curry Soup

1. Add carrots, onion, ginger, garlic, curry paste and chicken stock to medium pot and bring to a boil. Reduce heat to simmer approximately 30 minutes.
2. Blend soup using an immersion blender or by carefully transferring the soup to a glass blender jar and blending until creamy and all chunks are gone. Return soup to pot if you removed it for blending.
3. Stir in coconut milk, chicken and spinach. Heat over medium-low heat until chicken chunks are heated through and spinach is wilted.

Calories
201

Fat (grams)
11.5

Sat. Fat (grams)
9

Carbs (grams)
9.6

Fiber (grams)
2.7

Sugar (grams)
4.8

Protein (grams)
15.9

Sodium (milligrams)
612

Cholesterol (grams)
36

Nutrition information is approximate and may vary based on the freshness and brand of your ingredients.

https://www.creativegreenliving.com/2015/01/whole-30-soup-recipe-chicken-carrot-coconut-curry.html

Copyright 2015

chicken soup recipe, curry soup recipe, gluten free soup recipe

Soup

Thai

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Created using The Recipes Generator

About the Author:

Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.

She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.

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