Creamy Onion Coconut Curry Soup

Soup close-upI 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.

 

diced onion

Halfway through page eight the idea for a delicious new soup struck me and I immediately jumped up and rushed off to make it.

Some trial and error later and I landed on the perfect combination of savory mouth-watering richness. If you love spice: add some cayenne pepper or extra chili flakes. Serve on it’s own or with some warm, crusty bread.

This soup is creamy and satisfying – the perfect dish for a rainy day. I hope you enjoy it as much as I do!

 

Coconut Onion Curry Soup

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 large onion
  • 1/4 cup butter
  • 1 Tbsp coconut oil
  • 1/4 tsp sea salt
  • 1 tsp yellow curry powder
  • 16 oz chicken stock
  • 1/4 – 1/2 cup canned coconut milk
  • 2-3 pinches red chili flakes
  • salt and pepper to taste

Instructions

  • 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.
  • Taste and adjust seasoning if needed.
  • 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.

Curry Coconut Soup

Feed the Family #2 – Hearty Chili

Meal Number Two – Wednesday Dinner

I found a rump roast, dried and canned beans and a couple of forms of canned tomatoes. What does this make??? Chili!

Hearty Chili

  • Servings: 8-10
  • Difficulty: intermediate
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Ingredients

  • 2-3 c dried pinto beans – soaked overnight if possible
  • 1/8-1/4 c dried minced garlic
  • 6-8 c water (more if needed)

Cook beans until tender.

  • 1/2 of a large beef rump roast
  • few T oil – for browning meat
  • 1 can black beans – drained and rinsed
  • 1 can garbanzo beans – drained and rinsed
  • 2 cans red kidney beans – drained and rinsed
  • 1 can peeled tomatoes, crushed before adding
  • 1 can tomato paste
  • 1/2 can spaghetti sauce
  • 1-2 T crushed dried red chili peppers
  • salt – to taste
  • cheddar cheese – grated (to sprinkle on top)

Directions

  1. After cooking the pinto beans, dice meat and brown in a little bit of oil.
  2. Combined all ingredients, including any liquids from the tomatoes or the cooked meat, in a large soup pot and heat until it is hot and bubbling.
  3. Serve Chili topped with grated cheddar cheese. Enjoy!

All of the kids loved it! (Even the little one with a loose tooth who started dinner by complaining about not being able to chew even a banana…)

*Please note that this chili was a way to use up some random leftovers and canned goods. Canned goods can be adjusted to utilize what you have on hand.*