¼ cup / 60 ml coconut oil (or avocado or olive oil)
1 onion, chopped
2 celery stalks, sliced
1 carrot, sliced
1 apple, peeled, cored and chopped
1-3 tbsp / 15-45 ml Curry Powder (more or less to your spice level)
1 cup / 250 ml cooked chicken, cut into pieces
4 cups / 1 liter of chicken broth
1 can of coconut milk
1 tsp / 5 ml salt
Pinch of pepper
In a large dutch oven or soup pot, melt coconut oil over medium heat. Add vegetables, salt and pepper and saute until vegetables are soft, about 5 minutes. Add cooked chicken and Curry Powder, saute for 2 more minutes. Add apple, broth and coconut milk and simmer on medium heat until flavors blend, about 30 minutes.