Ingredients:
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 cup flour
- 5 cups chicken stock (or vegetable stock)
- 1 pound Yukon gold potatoes, diced into bite-sized pieces
- 1 pound (uncooked) boneless skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 2/3 cup frozen peas
- 1 (15-ounce) can full-fat coconut milk (or half and half)
- Sea salt and freshly-cracked black pepper, to taste
Preparation:
- Sauté the veggies:
- Heat oil in a large stockpot over medium-high heat.
- Add onion and sauté for 3 minutes, stirring occasionally.
- Add carrots and celery and sauté for 5 minutes, stirring occasionally.
- Add garlic and sauté for 2 minutes, stirring occasionally.
- Cook the flour:
- Add the flour and stir to combine.
- Cook for 1 minute, stirring frequently.
- Add next round of ingredients: Add chicken stock, potatoes, chicken, curry powder, garam masala, and stir to combine.
- Simmer:
- Continue cooking until the soup reaches a simmer.
- Reduce heat to medium-low, in order to maintain the simmer.
- Continue to cook for 10–15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.
- Add final round of ingredients:
- Stir in the peas and coconut milk until combined.
- Taste and season with salt and pepper as needed.
- Serve:
- Serve warm, garnished with biscuits or crackers.