The Soup Kitchen: Chicken Tikka Masala Soup

A classic Indian dish turned into a soup. It smells amazing. Be prepared for a bit of spiciness. Some spices you will need are ginger, turmeric, and garam masala that you may not have on hand. I also would suggest an immersion blender.

The ingredients:

Coconut oil

1 small onion

3 garlic cloves minced

1/2 tsp cayenne

1 Tbsp garam masala

1 tsp ground ginger

1/2 tsp cumin

1 tsp turmeric

1/2 tsp cinnamon

2 C chicken broth

28oz crushed tomatoes

14 oz Coconut milk

Salt to taste

Shredded rotisserie chicken

The recipe:

Bloom spices in a skillet to release fragrant all except garlic.

Saute the onion in Coconut oil 4 minutes then add garlic and saute an additional 3 minutes.

Add the rest of the spices and saute until fragrant.

Add the broth, tomatoes, and Coconut milk and simmer 30 minutes.

Puree the soup with an immersion blender.

Season with salt as needed.

Add chicken.

You can add rice or eat with some Naan bread. You can garnish with cilantro. I was out of cilantro so I added some cilantro chili chutney. 

This is gluten free, low carb, and whole 30 with 6 net carbs per serving.

Recipe from The Mondern Proper found on Pinterest.