Tikka Masala Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

2 tablespoons coconut oil

1 small yellow onion, diced

3 garlic cloves, minced

½ teaspoon cayenne pepper

1 tablespoon garam masala

1 teaspoon ground ginger

½ teaspoon ground cumin

1 teaspoon turmeric

½ teaspoon cinnamon

2 cups chicken stock

1 (28-ounce) can crushed tomatoes

1 (14-ounce) can full-fat coconut milk

Kosher salt, to taste

Freshly cracked black pepper, to taste

4 cups cooked, shredded chicken

Cilantro leaves, for serving, optional

Directions

Cook the onion and spices

Heat the coconut oil in a large pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant about 1 minute more. Stir in the cayenne, garam masala, ginger, cumin, turmeric, and cinnamon and cook, stirring until fragrant, 1 minute longer.

Add the liquid ingredients

Add the chicken stock, crushed tomatoes, and coconut milk (reserve ¼ of the coconut milk to drizzle on the soup if desired) and bring to a simmer over high heat. Simmer for 20 minutes, until the flavors have melded. Remove from the heat.

Blend the soup then add chicken

Using an immersion blender, blend the soup directly in the pot until smooth. Stir in the shredded chicken. Season to taste with salt and pepper.

Serve the soup

Ladle the soup into bowls. Drizzle with reserved coconut milk, and garnish with cilantro leaves, if using.

Nutrition

• Calories: 325
• Total Fat: 19 g
• Saturated Fat: 18 g
• Cholesterol: 79 mg
• Sodium: 806 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 19 g