Creamy Tikka Masala Soup

• 份量: 6 servings

配料

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

¼ cup peanut butter (Sally)

Potatoes (bill)

步骤

Heat the oil in a large Dutch oven or Stockpot over medium heat.

Sauté the onion until it softens, 3-4 minutes.

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.

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.

Use an immersion blender to blend your soup until smooth. This step is completely optional, but it gives the soup an ultra-creamy texture.

Stir in your shredded or chopped, leftover meat and allow it to heat through.

Garnish with freshly chopped cilantro and serve with fresh lime wedges.

Enjoy while hot.