Ingredients
- 1 Tbsp unrefined coconut oil
- 1 large onion, diced
- 4 garlic cloves, pressed or grated
- 1 Tbsp garam masala spice mix
- 1 tsp ground ginger, or 1 Tbsp grated fresh ginger
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp chili flakes
- 2 cups chicken bone broth
- 1 x 28 oz can crushed tomatoes
- 1 x 14 oz can full-fat unsweetened coconut milk
- sea salt and ground pepper, to taste
- 3 cups leftover cooked chicken or turkey, shredded or chopped
- a small bunch of fresh cilantro, minced
- fresh lime slices, garnish
Directions
- 1
Heat the oil in a large Dutch oven or Stockpot over medium heat.
- 2
Sauté the onion until it softens, 3-4 minutes.
- 3
Add in the minced garlic and all of your seasonings, including a tiny pinch of sea salt and freshly ground black pepper, then cook for 1 minute, stirring constantly.
- 4
Stir in the broth, crushed tomatoes, and coconut milk. Allow your soup to simmer over medium-low heat for 20-30 minutes, stirring occasionally to combine all the flavors.
- 5
Use an immersion blender to blend your soup until smooth. This step is completely optional, but it gives the soup an ultra-creamy texture.
- 6
Stir in your shredded or chopped, leftover meat and allow it to heat through.
- 7
Garnish with freshly chopped cilantro and serve with fresh lime wedges.
- 8
Enjoy while hot.