A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.

Ingreadient

•  
• 3 (5 ounce) skinless, boneless chicken breast halves
• 2 teaspoons chili powder
• 2 teaspoons salt, divided
• 3 tablespoons coconut oil
• 4 medium carrots, diced
• 1 medium Granny Smith apple - peeled, cored, and sliced
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 4 cups chicken stock, or more as needed
• 1 ½ cups coconut milk
• ½ cup dry red lentils
• 1 tablespoon red curry powder
• 1 tablespoon hot (Madras) curry powder
• 1 tablespoon ground cumin
• 1 tablespoon chopped fresh thyme
• 1 tablespoon hot English mustard
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon ground nutmeg
• ½ teaspoon cayenne pepper
• 1 bay leaf
• 4 tablespoons tomato paste
• 4 cups cooked rice
•  

Direction

1. Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
4. Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
5. Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
6. Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
7. Spoon cooked rice into bowls and ladle soup over top to serve.

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