1 1/2 c baby carrots, quartered
1/2 large onion, chopped
2 cloves garlic, pressed
3 tbs ghee (you can also use coconut oil, organic butter, or olive oil)
2 tbs dhana jeera (coriander & cumin mix)
1 tsp green curry paste
1 1/2 c sliced mushrooms (fresh)
1 c lemon juice
3 lbs chicken, chopped
2 cans coconut milk
- In a large soup pan warm ghee on medium heat. Add onions, garlic, and carrots. Add dhana jeera, mushrooms and curry paste and stir. Simmer covered until carrots are begining to soften (about 10-15 minutes).
- Stir in chicken and cover for another 4-6 minutes.
- Add coconut milk and lemon juice.
- Serve when soup is warmed through.
We added a half cup of cooked quinoa to our soup. Salt to taste.