Curried Chicken Soup

INGREDIENTS

• 2 tablespoons coconut oil (or canola)
• 1/2 yellow onion, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 1 pound sweet potato, peeled and cut into a large dice
• 1 pound butternut squash, peeled and cut into a large dice
• 2 tablespoons curry powder
• 2 tablespoons tomato paste
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated garlic
• 1 tablespoon minced fresh thyme
• 2 teaspoons Worcestershire sauce
• 4 cups chicken stock (preferably homemade)
• 1 14 oz. can fire-roasted diced tomato
• 1 13.5 oz. can coconut milk
• Cooked meat from 1 whole chicken
• 1/3 cup almond butter
• 2 tablespoons red wine vinegar, plus more to taste
• 1/2 cup roughly chopped cilantro
• 6 green onions, thinly sliced on a bias, some of the green parts reserved
• 1/2 cup coarsely chopped toasted almonds, for garnish

Steps

1. Warm coconut oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has melted, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes).
2. Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine. Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning.
3. Add the curry powder, tomato paste, ginger, garlic, thyme, and Worcestershire, stirring to combine. Cook until very fragrant (about 1 minute). Stir in chicken stock, fire-roasted tomatoes with juices and coconut. Bring mixture to a boil, then add chicken meat, almond butter, and a few pinches of salt.
4. Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cilantro and green onions. Cook for 2 minutes, then season to taste with additional kosher salt and red wine vinegar.
5. To serve, spoon the soup in a bowl (preferably something decorative) and top with toasted almonds and reserved scallion greens.

Adapted from Aida Mollenkamp's Keys to the Kitchen