Mango and Avocado Chicken Salad
10th April 2015
Tomato Avocado Caprese Salad
10th April 2015
Ingredients
- 2 tbsp coconut oil
- 1 large onion chopped
- 2 cloves garlic crushed
- 1 tbsp curry powder
- 10 organic medium carrots roughly chopped
- 2 large stalks celery cut into pieces
- 1 1/2 liter organic chicken or vegetable stock
- 1 tbsp snipped chives to serve
- Natural Goat's yogurt to serve
Servings:
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes and then add the curry powder.
- Cook for an extra 2 minutes and then add the carrots, celery and stock. Bring to the boil, reduce the heat, and simmer gently for about 30 minutes, or until the carrots are tender.
- Allow to cool a little, then pure the mixture in batches in a blender, or with a hand-held liquidizer. Gently reheat the soup.
- Season to taste with salt and freshly ground black pepper. Serve garnished with a dollop of goat's yogurt and a sprinkling of chives.
- Enjoy!
