Carrageenan Free Coconut Curry Soup

Total time55 min

Prep time20 min

Cook time35 min

4.9

(16)

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp coconut oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp ground turmeric
½ tsp ceylon cinnamon
2 medium carrots, peeled and sliced into ¼-inch rounds
2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
1 can (13.5 oz) full-fat coconut milk
1 can (13.5 oz) coconut cream
2 cups bone broth
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste

For serving

¼ cup fresh cilantro, roughly chopped (optional)
2 scallions, thinly sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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