Paleo Recipe of the Week: Chicken Curry Soup

Paleo Recipe of the Week: Chicken Curry Soup

divini rae paleo recipe chicken soupNow that we’re well into fall, It’s time to start embracing those warm, hearty fall meals you’ve been missing, like stew, chili and, of course, soup.

Today’s Paleo recipe honors those fall traditions, and offers up a delicious, hearty dish that the whole family can enjoy. Best of all, it makes a large batch, so you can keep some in the fridge for cold nights, weekend lunches, or just a quick meal to take to the office.

Here’s what you’ll need:

  • 1⁄2 white onion, chopped
  • 2 tbsp. coconut oil.
  • Salt
  • Pepper
  • 2 sweet potatoes, peeled and diced
  • 1 butternut squash, peeled and diced
  • 2 tbsp. tomato paste
  • 2 tbsp. curry powder
  • 1 tsp. garlic, minced
  • 1 tbsp. thyme
  • 1 tbsp. ginger, grated
  • 2 tsp. Worcestershire
  • 4 cups chicken broth
  • 2 large roma tomatoes, fired under the broiler until charred
  • 1 can coconut milk
  • 3 cooked, shredded chicken breasts
  • 1/3 cups almond butter
  • 1⁄2 cup cilantro, chopped
  • 2 tbsp. red wine vinegar
  • 1 bunch green onions, sliced
  • 1⁄2 cup toasted almond slivers

Directions:

  • Heat your coconut oil in a pot, and add in your onions. Cook until the onions have become translucent, then add in the sweet potatoes and squash. Add in a pinch of salt and pepper, and stir.
  • Once the squash and potato have begun to soften, add in the curry powder, ginger, garlic, thyme, tomato paste and Worcestershire sauce. Stir, cook up about 3 minutes, then add in the chicken broth, charred tomatoes and coconut milk.
  • Now, turn the heat up, and bring the entire pot to a boil. Once boiling, add in your shredded chicken and almond butter, and combine gently. Turn the heat to a low simmer, and cook for about 20 minutes.
  • Now, add in the vinegar, green onions and cilantro. Cook for 2 minutes – just enough to warm the new ingredients up – and season to taste with a little salt and pepper.
  • Serve piping hot in a bowl, and top with your toasted almond slivers.

Not only is this meal perfect for a chilly fall night, it’s also extremely easy, healthy and delicious. What more could you ask for?


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