Servings: Serves: 6

1 T. coconut oil 1 T. coconut oil
1-1/2 - 2 lbs. skinless, boneless chicken breasts or thighs, cut into 1" cubes 1-½ - 2 lbs. skinless, boneless chicken breasts or thighs, cut into 1" cubes
1 large onion 1 large onion
4 large carrots, peeled and cut into ¼" slices 4 large carrots, peeled and cut into ¼" slices
4 stocks of celery, cut into ¼" slices 4 stocks of celery, cut into ¼" slices
2 granny smith apples, peeled, cored and chopped 2 granny smith apples, peeled, cored and chopped
5 c. chicken stock or broth 5 c. chicken stock or broth
1 T. curry powder 1 T. curry powder
1 T. cinnamon 1 T. cinnamon
½ t. coriander ½ t. coriander
½ t. turmeric ½ t. turmeric
¼ t. cloves ¼ t. cloves
¼ t. red pepper ¼ t. red pepper
1 t. sea salt 1 t. sea salt
2 T. tomato paste 2 T. tomato paste
1 can full fat coconut milk 1 can full fat coconut milk

In a large soup pot, melt coconut oil over medium/high heat.
Add cut up chicken and saute until cooked on all four sides and lightly browned.
Turn heat to medium, add onions and cook until onions are nearly translucent.
Add carrots, celery and apples, along with chicken stock or broth. Bring to a boil, then turn heat down to simmer.
In a medium bowl, whisk together, tomato paste, coconut milk and spices and add to pot.
Cover and simmer for 40 to 45 minutes or until carrots can be easily pierced through with a fork.