Curry Soup

• 1/4 cup coconut oil measured when solid
• 1 and 1/2 cups finely diced yellow onion (1 very large onion)
• 1 cup finely diced carrots (~2-3 large carrots)
• 1 red pepper diced
• 2 tablespoons finely minced garlic (~4-5 cloves)
• 1 tablespoon finely minced ginger (~1-inch piece of ginger)
• 2 chicken breasts, cut into small pieces
• 2 tablespoons red curry paste (I use Thai Kitchen)
• 1 tablespoon white granulated sugar
• 1 tablespoon yellow curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes optional
• Fine sea salt and freshly cracked pepper
• 2 and 1/2 cups Yukon gold potatoes or sweet potatoes (cut into 1/2-inch pieces)
• 2 cans (13.5 oz.; 400mL EACH) regular (full-fat) coconut milk
• 2 cups chicken stock
• 2/3 cup frozen peas or fresh broccoli
• 1/2 cup cashews
• 3 tablespoons finely chopped fresh cilantro (optional)
• 2 tablespoons lime juice
• cooked rice to serve (optional)

Heat coconut oil in a large pot over medium heat. Add the onion, carrots, pepper, garlic, and ginger. Season with 1/8 teaspoon each of salt and pepper, and sauté, stirring occasionally until onion is translucent and veggies begin to soften, 8-10 minutes.

Sprinkle the sugar over veggies and sauté to begin the caramelization, about 3-4 more minutes.

Add chicken to the pot and sauté until partially cooked.

Add red curry paste and spices, plus salt and pepper to taste (about 1/4 teaspoon of each). Sauté for 1 minute, stirring constantly.

Add the potatoes and season again with salt and pepper (about 1/4 teaspoon of each). Cook, still over medium heat, stirring frequently, for 5 minutes.

Pour in chicken stock and coconut milk, and season once again with salt and pepper (about 1/4 teaspoon salt and 1/8 teaspoon pepper).

Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. Reduce the heat, to medium or until the soup is at a rapid simmer (bubbling at edges). Cook, stirring occasionally, until soup has reduced down and thickened and potatoes are tender, about 18-25 minutes.

Add in peas or broccoli, cashews, and another 1/4 teaspoon salt (or salt as needed). Stir well into the soup and cook until warmed through, about 1-2 minutes. Remove from heat and stir in the cilantro and lime juice.

Serve by itself or over a small scoop of rice.

Original recipe found at www.chelseasmessyapron.com