Coconut Curry Soup with Chicken and Apples

1. In a large saucepan (or Dutch oven) heat oil over medium-high heat. Once oil is hot add onion and carrots and cook until onions are translucent, about 5 minutes. Turn heat to medium-low.

2. Add garlic slices and curry powder and cook for 1-2 minutes, stirring frequently.

3. Add chicken stock and turn heat back up to medium-high. Bring to a gentle simmer.

4. Once simmering, add chicken pieces. Stir well, cover, and cook until chicken is cooked through, about 8-10 minutes.

5. While soup is simmering, core and cut your apple(s) into a small dice, about 1/2″x1/2″. Place into a bowl, add 1/3 of lemon juice and stir to combine. Set aside.

6. When chicken is cooked through, turn off heat and add your 2 cups spinach, the remaining 2/3 lemon juice, coconut milk, salt, and pepper. Stir to combine. Cover and let the soup sit 3-5 minutes or until spinach is completely wilted.

7. To serve, ladle soup into bowls and top with a few spoonfuls of the chopped apple, as well as parsley or cilantro.

Note: Feel free to substitute a good homemade veggie or mushroom stock in place of the chicken stock for a vegetarian option. And instead of the cubed chicken, just dice up some extra firm tofu and add it to the soup when it calls for the coconut milk and spinach.

Slightly adapted from Poulet by Cree LeFavour.

Serves 4-6.