Ingredients
2tbspolive oil
1small white onion,peeled and diced
2large carrots,diced
2celery stalks,diced
4clovesgarlic,minced
¼cupflour
5cupschicken stock
1lbYukon gold potatoes,diced into bite-sized pieces
1lbchicken breasts
1tbspcurry powder
2tspgaram masala
⅔cupfrozen peas
15ozfull-fat coconut milk
sea salt and freshly-cracked black pepper,to taste
Preparation
Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
Put carrots and celery and sauté for 5 minutes. Then, add garlic and sauté for 2 minutes. Continue stirring.
Cook the flour. Add the flour and stir to combine. Cook for 1 minute, stirring frequently.
Add next round of ingredients. Add chicken stock, potatoes, chicken, curry powder, garam masala, and stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, in order to maintain the simmer.
Continue to cook for 10 to 15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.
Add final round of ingredients. Stir in the peas and coconut milk until combined. Taste and season with salt and pepper as needed.
Serve and garnish with crackers.
