Warm Turmeric Chicken Soup

Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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Ingredients:

• 1 tbsp olive oil or coconut oil
• 2 medium leeks, white and light green parts only, sliced thin
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 3 medium carrots, peeled and sliced
• 2 cups cooked shredded chicken (or rotisserie chicken for convenience)
• 6 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 tbsp lemon juice
• Salt and black pepper, to taste

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Optional Garnishes:

• Fresh parsley or cilantro, chopped
• A sprinkle of red chili flakes
• Toasted coconut flakes

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Instructions:

1. Sauté Aromatics:
   • Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 4–5 minutes until softened.
   • Stir in the garlic, ginger, turmeric, cumin, and smoked paprika. Cook for another minute until fragrant.
2. Cook the Vegetables:
   • Add the sliced carrots to the pot, stirring to coat them in the spices.
   • Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the carrots are tender.
3. Add Chicken and Coconut Milk:
   • Stir in the shredded chicken and coconut milk. Heat gently for another 5 minutes, ensuring the soup is warmed through without boiling.
4. Finish with Lemon:
   • Stir in the lemon juice and season with salt and black pepper to taste.
5. Serve:
   • Ladle the soup into bowls and garnish with parsley, chili flakes, or toasted coconut flakes as desired.

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This Warm Turmeric Chicken Soup combines the immune-boosting power of turmeric, ginger, and garlic with the creamy richness of coconut milk. It’s a comforting, nourishing bowl perfect for fighting colds or simply warming up on chilly days.