Chicken or Veggie Curry Soup

This soup is hands down one of my favorites. It is totally dairy free and you can add whatever veggies your hearts desire. I usually make this vegetarian style. 

Ingredients:

1 C. chopped onion
1 C. chopped carrots
1 T. Curry powder
6 cups chicken or vegetable stock
1 T. dried parsley
1/2 C. dried rice
2 C. chopped chicken
1 C. canned coconut milk
10 oz. peas
Salt and Pepper to taste

Directions:

​Sauté onion, carrots and curry powder in oil or butter for a few minutes, being careful not to burn curry. Add broth, rice and parsley. Bring to a boil then simmer 25-30 minutes till veggies are tender. I pressure cook this all for 3 minutes instead of simmering. Stir in cooked chicken, coconut milk, peas, salt and pepper to taste. Thicken if needed with arrowroot. Simmer till heated. I also love to add a little Smokey Turmeric seasoning by Spice Hunter!