Coconut Curry Soup

Coconut Curry Soup – Fresh vegetables, curry, and creamy coconut milk! I like to mix and match vegetables in dishes, utilizing the items in my fridge or garden that are right on the edge of going to the compost.

Ingredients:
1 quart chicken bone broth
2 quarts filtered water
1 can full fat coconut milk
1 can water chestnuts
1 cup each: diced carrots, celery, onion
1 cup each chopped broccoli, cauliflower
1 small sweet potato- finely chopped
1/3 cup dry garbanzo beans, soaked overnight, boiled, and mashed
1/3 cup quinoa
1/3 cup basmati or jasmine rice
2tbsp coconut oil
2 tbsp curry powder
1 tsp turmeric, cayenne, garlic
2 tsp Italian seasoning
2 tbsp peanut butter
2tbsp red curry paste
½ tsp Sea salt / Pinch Pepper

Method:
In a small skillet, toast all dried spices over medium heat
In large stockpot, sauté’ celery and onions in coconut oil until they sweat
Add bone broth, water, red curry paste, spices and the remaining vegetables
Bring to a simmer, adding quinoa and rice. Simmer for 20 minutes, until rice and vegetables are cooked. Add in remaining ingredients, return to a simmer for 5 minutes

Serve hot with fresh avocado on the side
Also great with Naan bread for dipping