October 05, 2015
Tikka Masala Soup
Recently, I took on the challenge of doing the Whole30 and miraculously finished it in 27 days. Impressive right?
In the middle of it, I was begging my husband to cheat with me. Okay, if I’m being honest I was crying like a three year old who can’t have candy. In that moment he accused me of being too emotionally attached to food. Duh? I’m so emotionally attached to food that I have found a friend (Holly) to go arm in arm with me on the crazy adventure that is this blog as an excuse to make and talk about food…all the time. And I make no apologies.
It is creamy, hearty and hot, exactly what my emotional-food-eating self wants this time of year.
Making matters worse (or really, as I see it, better!) autumn tends to bring out the nostalgic side of me and my tendency to emotionally cook and eat in a whole new way. It’s like a long hallway of all things comforting that leads straight into the holidays. Over the last few weeks I’ve made note of the subtle changes in my daily routine. My mornings now include thick socks, lamps and kids wrapped in warm blankets begging to stay home instead of going out. I’m sure it won’t be long until I’m petitioning for a vacation somewhere tropical, but right now I am really enjoying this cooler, moody weather, and the hearty, soul-satisfying food that goes along with it.
Giving in to the desire of my kids and staying home means I get all day to plan and prepare dinner. These days the trend has been that whatever I’m making includes something simmering slowly to warm our bellies. Soups, stews, and braises are on repeat and my dutch oven is getting lots of love.
In the midst of doing Whole30, Holly and I tried to create some recipes that were weather appropriate and diet approved. With that in mind, we came up with this soup inspired by the classic Indian dish. It’s flavors are complex enough to be made for company, easy enough to be made for a crowd, and still manage to bring warmth and comfort to family dinners over early sunsets and bare trees. It is creamy, hearty and hot, exactly what my emotional-food-eating self wants this time of year. When my kids climbed onto the counter with spoons in their hand and slurped it straight out of the pot, I knew this recipe was a win; for the kids, for the Whole30, and for satisfying my desire to put “cozy” in a bowl. Ahhhhh.
Tikka Masala Soup
|2 tbsp||coconut oil|
|3||garlic cloves, minced|
|1/2 tsp||cayenne pepper|
|1 tbsp||garam masala spice mix|
|1 tsp||ground ginger|
|2 cups||chicken stock|
|1||(28oz) can crushed tomatoes|
|1||(14 oz) can coconut cream|
|1-2 tsp||kosher salt|
|1||whole rotisserie chicken or 2lbs chicken, cooked and shredded|
- Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant.
- Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream. Simmer for 30 minutes.
- Using an immersion blender, or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken.