I make a coconut carrot soup and its one of my fave’s! It has a slightly sweet taste and wonderful creamy texture, which led me to experiment with turning it into a healthy alternative curry dish.
Trust me, this dish will not disappoint you! Please experiment with it, add your favourite complimentary flavours like ginger, oranges or just more spice! Take out the chicken and add more veggies for a vegan dish! Its so simple yet packed with flavour and all guilt free! I may have licked my plate!
2 cups diced carrot
1 diced onion
2 stalks of celery diced
2 cloves of garlic diced
2.5 cups of water
1 can of regular coconut milk
1 tablespoon curry powder or more if you like a bigger kick!
1 tablespoon coconut oil
2 chicken breasts-diced
1.5 cups of fresh pea pods
Chives for garnish
Salt & Pepper to garnish
Step 1. Add your diced onion, celery and garlic to stock pot and sauté with half of your tablespoon of coconut oil & half of your curry powder. Sauté until the onion is soft.
Step 2. Add in your diced carrots and water to the stockpot and simmer for about twenty minutes on medium heat until the carrots are soft.
Step 3. Remove your stock pot from the heat and let it cool to a temperature that is safe to purée in your blender. Once cooled blend on high to create a creamy sauce without any clumps. Do your taste test now and see if you need to add more spice or salt & pepper.
Step 4. In a separate pan sauté your chicken with your remaining coconut oil & curry powder until it is cooked throughout and the chicken is coated. Add to your stock pot along with the puréed carrot sauce.
Step 5. Serve over rice and steamed green peas, garnish with fresh chives!