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Coconut Curry Soup

Prep

Cook

Total

Yield 4–6 servings

Ingredients:

Instructions:

Step #1:  In a medium saucepan over low heat, melt the coconut oil. Add the onions, garlic, and ginger and sauté until tender.

Step #2:  Add the coconut milk, broth, cauliflower, kale, curry powder, turmeric, and salt and stir until well combined. Raise the heat to medium and cook, stirring often, for 10 minutes.

Step #3:  Reduce the heat to low and simmer, stirring often, for 15 minutes. Remove from the heat and stir in the meat, if using.

Step #4:  Ladle the soup into bowls and garnish with the cilantro. Serve immediately.

Notes: This is an easy, versatile soup. You can add cooked, chopped chicken for extra protein. Other vegetables, such as broccoli and mushrooms, can be added or substituted as desired.

***The nutrition info for this recipe is based on the linked ingredients above*

Courses Lunch

Nutrition Facts

Serving Size 3/4 cup

Amount Per Serving

Calories 297

% Daily Value

Total Fat 30 g

46%

Total Carbohydrates 8 g

3%

Dietary Fiber 1 g

4%

Sugars 1.5 g

Protein 3 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by DrJockers.com at https://drjockers.com/coconut-curry-soup/