I love a slow cooker soup. It makes you feel so accomplished when you come home to delicious smells and a simmering dish sitting there waiting for you! You can eat this as is or serve it over cauliflower rice- both ways are fantastic. If you plan to serve it over a cauliflower rice, you can leave the cauliflower florets out of the soup.

Chicken Coconut Curry Soup

Serves 4

Prep: 10 minutes

Cook: 6.5 hours

INGREDIENTS

• 2 tablespoons butter or ghee

• 1/2 onion, diced

• 1 garlic clove, minced

• 1 teaspoon peeled, grated fresh ginger

• 1 teaspoon curry powder

• 1 teaspoon ground cumin

• 1/4 teaspoon garam masala

• Salt and pepper

• 1 (13.5- ounce) can unsweetened full-fat coconut

• 1 cup vegetable broth, chicken broth, or chicken bone broth

• 1/2 cauliflower head, cut into florets

• 2 to 3 boneless chicken breasts

• 1/2 cup sliced mushrooms

• 2 tablespoons chopped cilantro

• Lime wedges

DIRECTIONS

1. In a skillet, melt the butter over medium heat. Add the onion and sauté, stirring occasionally, until softened.

2. Add the garlic, ginger, curry powder, cumin, and garam masala. Season with salt and pepper, and stir for about 30 seconds.

3. Remove the skillet from the heat and add the coconut milk and vegetable broth. Mix well.

4. In the slow cooker, arrange the cauliflower florets and chicken breasts. Pour the mixture from the skillet over the top of the chicken and cauliflower.

5. Cover and cook on low for 6 1/2 hours.

6. Remove the chicken breasts, shred them with two forks, and season with salt and pepper before returning the shredded chicken back to the slow cooker. Add sliced mushrooms.

7. Top the bowls with cilantro and serve with lime wedges.

Tip: You can easily switch out the chicken for shrimp. Just add the shrimp to the slow cooker for the last 15 minutes.

Calories: 410, Fat: 30g, Protein: 25g, Total Carbs: 10g, Fiber: 2g, Net Carbs: 8g