Carrot Ginger Soup with Coconut Poached Chicken

healthy soup

As the weather gets a bit cooler (at least here in Australia, well not really), this is a delicious and healthy dinner that is super easy to make.  It will warm you up and is sure to be a family favourite.  I know we love it!

Ingredients:

  • 1 onion
  • 3 cloves garlic
  • 2 – 1 inch pieces of fresh ginger
  • 1kg  carrots (I also added a small sweet potato)
  • 2 cups stock (I used A.Vogel Herbamare Bouillon Plantaforce)
  • 2 Tbsp butter or coconut oil
  • 1 can coconut milk
  • 500g chicken breast – cut up into slices to decrease cooking time

Cut up onion, garlic, ginger, carrot and sweet potato.  Carrot and sweet potato can be in large pieces as they are going to be blended later.  Put in a pot with the butter and cook until onion is translucent.  Add 2 cups of stock and cook until tender.  Once cooked, blend until smooth.  I put it through my Vitamix but a stick blender is also useful.

Ginger powder and grated in the spoon with the root and leaves

While that is cooking put coconut milk in another pot and heat up.  Add the chicken.  Cook until chicken is cooked through.  Don’t let the coconut milk boil or it will separate.

Once the chicken is cooked, fish it out with a slotted spoon.  Poor the remaining coconut milk into the carrot mixture.

Take two forks and shred the chicken to bite sized pieces.  Add the chicken back into the soup and you’re done!  Add a sprig of cilantro to serve if desired.  I served it with homemade garlic bread. Mmmmmmm

little baby in a chef's hat and ladle in hand

 

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