Author Notes
I was inspired to create this soup while reading the book "Eat Fat, Lose Fat" by Dr. Mary Enig & Sally Fallon. Halfway through page eight, the idea for this soup struck me and I immediately jumped up and rushed off to make it!
This soup is rich, delicious and satisfying but not so heavy that I didn't eat two bowls of it! —LornaFarris
Ingredients
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1
large yellow onion
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1/4 cup
butter
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1 tablespoon
coconut oil
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1/4 teaspoon
sea salt
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1 teaspoon
yellow curry powder
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16 ounces
chicken stock
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1/4-1/2 cups
coconut milk
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2 pinches
red chili flakes
Directions
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Melt the butter and coconut oil in a medium saucepan over medium heat.
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Finely dice the onion and add to the saucepan. Cook on medium heat (stirring occasionally) just until the onions begin to caramelize.
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Once the onions have caramelized slightly, add the salt and curry powder and stir to combine.
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Add the chicken stock and bring to a simmer. (At this point the soup can be pureed if desired.)
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Ladle into soup bowls. Spoon at least 2+ Tbsp of coconut milk into the center of each bowl. Lightly swirl with a spoon to combine. Sprinkle with a pinch of red chili flakes. Serve immediately!
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