NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 cup Carrots

0.5 cup Yellow onion

2 clove Garlic

0.5 tbsp Extra virgin olive oil

2 cup Chicken broth

0.25 cup Full-fat coconut milk

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the chopped carrots with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the carrots for 25 to 30 minutes until they are tender and show golden caramelized edges.

• 4

  In a large heavy-bottomed pot, heat the remaining olive oil over medium heat and sauté the diced onion and minced garlic until translucent.

• 5

  Add the chicken breast to the pot and sear for 3 minutes per side until lightly browned.

• 6

  Stir in the cumin, coriander, and turmeric, allowing the spices to toast and become fragrant for about 60 seconds.

• 7

  Pour in the chicken broth and add the roasted carrots, then bring the mixture to a gentle simmer.

• 8

  Cover and cook for 15 to 20 minutes until the chicken is fully cooked through, then remove the chicken and shred it using two forks.

• 9

  Use an immersion blender to process the soup base until it reaches a silky, smooth consistency.

• 10

  Stir the shredded chicken and coconut milk back into the pot, season with black pepper, and simmer for 5 minutes before garnishing with fresh parsley.