Tag Archives: curry

Creamy Onion Coconut Curry Soup

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I was inspired today while reading the book Eat Fat, Lose Fat by Dr. Mary Enig & Sally Fallon. This fascinating book takes an in-depth look at good fat (animal fat, nuts, whole dairy, anything from the coconut, etc.) and the positive effect it can have on our weight and health!

Halfway through page eight the idea for a delicious new soup struck me and I immediately jumped up and rushed off to make it :-) The following is the recipe for that soup (along with a few adjustments that I came up with along the way):

1 large onion (white, sweet or yellow will work fine), half a stick of butter (about 1/4 cup), spoonful of coconut oil (about 1 Tbsp), 1/4 tsp sea salt, 1 tsp yellow curry powder, 16 oz chicken stock, 1/4 – 1/2 cup coconut milk, a few pinches red chili flakes

Melt the butter and coconut oil in a saucepan over medium heat. Finely dice the onion and add to the saucepan. Cook on medium heat until the onion begins to caramelize (about 8 minutes). Once the onions have caramelized slightly, add the curry powder and salt and stir to combine. Add the chicken stock and bring to a simmer. (At this point the soup can be pureed if desired – either in a blender or with an immersion blender.) Take soup off the heat and ladle into bowls. Spoon some of the coconut milk into the center of each bowl and lightly swirl in with a spoon. Sprinkle the red chili flakes on top of the soup and serve immediately! (Makes enough for 2 large bowls or 4 appetizers.)

This soup is rich and satisfying, the perfect thing for a rainy day like today :-) I hope you enjoy it as much as I did!

Bragging Rights & Chicken Curry Salad

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I need to brag a little bit.

Recently I made all of the judge food for our Regional speech and debate tournament (about 120 people, 3 meals a day, 4 days). I had some excellent helpers! Couldn’t have done it without them :-)

Now – the part that I’m bragging about is this… One day for lunch I made four salads. Southwest Quinoa, Chicken Penne Thyme, Greek Orzo and Chicken Curry. Everyone LOVED them! Everyone. I’ve received e-mails saying how great the salads were! (Everyone except some guy who wanted some meat. Beef to be exact. Chicken wasn’t cutting it!)

I love it when I can make people so happy that they won’t stop talking about it :-)

I thought I would share one of the salad recipes with you!

Chicken Curry Salad: 4 cups diced chicken, 1 granny smith apple diced small, 2 cups chopped celery, 1/4 cup diced red onion, 1/2 cup raisins. Combine ingredients in a medium bowl. (Alternately you can add halved grapes and/or chopped walnuts.) For the sauce combine: 1 cup mayonnaise, 2 tablespoons lemon juice, 1 1/2 teaspoons curry powder, 1 teaspoon sea salt, 1/4 teaspoon ground pepper. (I always taste, taste, taste and adjust seasonings as needed. There’s a pretty good chance I add more curry and salt than this recipe calls for – but only after I taste it!) Stir sauce into chicken mixture. Chill until ready to serve. Enjoy!