• 1 can (15oz) coconut milk
  • 1 1/2 tablespoons ground turmeric
  • 1 teaspoon cumin (omit for AIP)
  • 1 teaspoon coriander
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons coconut oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cups chicken bone broth
  • 2 cups roasted chicken
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • fresh cilantro, chopped for garnish


  • In a food processor, blend the coconut milk, turmeric, cumin, and coriander until smooth.
  • In a soup pan on medium heat, melt the coconut oil.  Add the onion and sauté until translucent and starting to brown, 6-8 minutes. Add the garlic and sauté about 1 minute.
  • Deglaze the pan with a few tablespoons of the spiced turmeric-coconut milk, scraping up the browned bits from the bottom of the pan.
  • Add the remainder of the turmeric-coconut milk to the dutch oven, along with the carrots, celery, chicken bone broth, roasted chicken, sea salt, and pepper. Bring to a boil, then reduce to low and simmer until the vegetables are tender and the soup is slightly thick, 20-25 minutes.  
  • Garnish with cilantro and serve.

Serves 4

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