|Spicy, creamy, rich and delicious!|
1tbs extra virgin coconut oil
1 large red onion, diced
8 small cloves garlic, minced or chopped
2" piece fresh ginger, minced
2 jalapeno, seeds removed, minced
1tbs red curry paste
3 broccoli crowns, washed and cut up
2 large zucchini, washed, trimmed and sliced
1tsp curry powder
1tsp onion powder
1 tsp garlic powder
1-1/2 tsp cumin
6c gluten free chicken stock
1c full fat coconut milk (first cold pressed is best)
juice of 1/2 lime
garlic salt to taste (add at the end to your desired level of saltiness)
chopped cilantro and sliced jalapeno for garnish (optional)
1. In a large stockpot, heat 1tbs oil over medium high heat. Add the onion, garlic, ginger, and jalapeno. Cook, stirring frequently, until the onion wilts and begins to brown.
2. Stir in your curry paste, curry powder, turmeric, cayenne, coriander, onion powder, garlic powder and cumin with a bit of stock until combined. Pour in the rest of your chicken stock and whisk until evenly combined.
3. Throw in your sliced zucchini and broccoli pieces. Stir around a bit, bring to a boil, reduce the heat to medium low and cover. Let simmer for 20-30 minutes or until the veggies are very soft.
4. Turn off heat. Using an immersion blender, blend the soup until smooth. Add in your lime juice and coconut milk and blend again. Taste and add garlic salt to your desired level of saltiness. Serve garnished with cilantro and sliced jalapeno. Add some shrimp or cooked chicken if desired. Enjoy!