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Creamy Tikka Masala Soup

Servings: 6

Ingredients

  • 1 Tbsp unrefined coconut oil
  • 1 large onion diced
  • 4 garlic cloves pressed or grated
  • 1 Tbsp garam masala spice mix
  • 1 tsp ground ginger or 1 Tbsp grated fresh ginger
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp chili flakes
  • 2 cups chicken bone broth
  • 1 x 28 oz can crushed tomatoes
  • 1 x 14 oz can full-fat unsweetened coconut milk
  • sea salt and ground pepper to taste
  • 3 cups leftover cooked chicken or turkey shredded or chopped
  • a small bunch of fresh cilantro minced
  • fresh lime slices garnish

Instructions

  • Heat the oil in a large Dutch oven or Stockpot over medium heat.
  • Sauté the onion until it softens, 3-4 minutes.
  • Add in the minced garlic and all of your seasonings, including a tiny pinch of sea salt and freshly ground black pepper, then cook for 1 minute, stirring constantly.
  • Stir in the broth, crushed tomatoes, and coconut milk. Allow your soup to simmer over medium-low heat for 20-30 minutes, stirring occasionally to combine all the flavors.
  • Use an immersion blender to blend your soup until smooth. This step is completely optional, but it gives the soup an ultra-creamy texture.
  • Stir in your shredded or chopped, leftover meat and allow it to heat through.
  • Garnish with freshly chopped cilantro and serve with fresh lime wedges.
  • Enjoy while hot.