Warm up this fall with this supremely satisfying gluten-free, dairy-free yummy soup.
Ingredients:
3 tbsp. organic virgin coconut oil
1 onion, chopped
2 cloves garlic, minced
2 stalks of celery, chopped
1 large carrot, chopped
1 litre carton Pacific organic chicken broth
4 cups water
1 boneless organic chicken breast, chopped
3 sweet potatoes, cubed
2 cups of red lentils, rinsed
¼ cup of Braggs liquid tamari
1 tbsp dried basil
1 can of organic coconut milk
Garnish: fresh cilantro, parsley and or hemp seeds
Directions:
Saute onion, garlic, celery and carrot in coconut oil until tender. Add broth, water, and chicken. Bring to a boil and simmer on medium for about 10 minutes. Add potatoes, lentils, tamari and basil. Continue boiling gently for 30 minutes, until potato is soft. Cool slightly, add coconut milk and blend with a hand blender or food processor.
