1

Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant.

2

Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream. Simmer for 30 minutes.

3

Using an immersion blender, or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken.

Category,

Ingredients

Directions

1

Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant.

2

Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream. Simmer for 30 minutes.

3

Using an immersion blender, or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken.

Tikka Masala Soup