Curried Chicken Soup


  • 2 tablespoons coconut oil

  • 1/2 yellow onion, thinly sliced

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound sweet potato, peeled and cut into a large dice

  • 1 pound butternut squash, peeled and cut into a large dice

  • 2 tablespoons curry powder

  • 2 tablespoons tomato paste

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon grated garlic

  • 1 tablespoon minced fresh thyme

  • 2 teaspoons Worcestershire sauce

  • 4 cups chicken stock (preferably homemade)

  • 1 (14 oz. can) fire-roasted diced tomato

  • 1 (13.5 oz. can) coconut milk

  • Cooked meat from 1 whole chicken

  • 1/3 cup almond butter

  • 2 tablespoons red wine vinegar, plus more to taste

  • 1/2 cup roughly chopped cilantro

  • 6 green onions, thinly sliced on a bias, some of the green parts reserved

  • 1/2 cup coarsely chopped toasted almonds, for garnish


  1. Warm coconut oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has melted, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes).

  2. Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine. Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning.

  3. Add the curry powder, tomato paste, ginger, garlic, thyme, and Worcestershire, stirring to combine. Cook until very fragrant (about 1 minute). Stir in chicken stock, fire-roasted tomatoes with juices and coconut. Bring mixture to a boil, then add chicken meat, almond butter, and a few pinches of salt.

  4. Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cilantro and green onions. Cook for 2 minutes, then season to taste with additional kosher salt and red wine vinegar.

To serve, spoon the soup in a bowl (preferably something decorative) and top with toasted almonds and reserved scallion greens.


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