Carrot, Kale, Red Pepper and Shredded Chicken Soup

Makes 2 large servings

  • 1 tsp coconut oil
  • 3 cloves garlic, peeled, smashed and minced
  • 1/2 medium white onion, sliced vertically
  • 4 large carrots, cut into 1 inch chunks (approx. 1 lb.)
  • 1/2 red bell pepper, seeded and cut into chunks
  • 1/2 bunch kale, washed and large stems removed (approx. 2 oz.)
  • 1 tsp curry powder
  • Dash of red pepper flakes
  • 2 cups turkey, chicken or veggie broth
  • 8 ounces cooked chicken, shredded
  • Salt to taste 
  1. Put the coconut oil into a large soup pot over MEDIUM heat.
  2. Saute the onion and garlic till translucent, about 5 minutes.
  3. Add the carrots, red pepper, and kale to the pot. Stir occasionally and allow to cook another 5 minutes.
  4. Add the curry powder, and stir to coat the veggies.
  5. Add the broth, cover the pot, and bring to boil.
  6. Reduce the heat and allow soup to simmer for about 15 minutes till carrots are soft.
  7. Remove the pot from the heat. 
  8. Use your immersion blender to break up veggies and mix them into the broth.  Don’t over-process. You want it to be chunky.
  9. Add chicken to the pot and stir.
  10. Place soup in serving bowls and salt to taste.