Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 small white onion (peeled and diced)
  • 2 large carrots (diced)
  • 1 pound Yukon gold potatoes (diced into bite-sized pieces)
  • 4 cloves garlic (minced)
  • 1/4 cup flour
  • 5 cups chicken stock (or vegetable stock)
  • 1 pound Yukon gold potatoes (diced into bite-sized pieces)
  • 1 pound uncooked boneless skinless chicken breasts, diced into bite-sized pieces
  • 2/3 cup frozen peas
  • 1 15-ounce can full-fat coconut milk (or half and a half)
  • 1 tablespoon curry powder
  • sea salt and freshly-cracked black pepper (to taste)

Instruction

  • Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
  • Add carrots and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 2 minutes, stirring occasionally.
  • Cook the flour. Add the flour and stir to combine. Cook for 1 minute, stirring frequently.
  • Add chicken stock, potatoes, chicken, curry powder, and stir to combine.
  • Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, to maintain the simmer. Continue to cook for 10-15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.
  • Stir in the peas and coconut milk until combined. Taste and season with salt and pepper as needed.
  • Serve warm.