CURRIED CHICKEN SOUP
2 tablespoons coconut oil (or canola)
1/2 yellow onion, thinly sliced
Freshly ground black pepper
1 pound sweet potato, peeled and cut into a large dice
1 pound butternut squash, peeled and cut into a large dice
2 tablespoons curry powder
2 tablespoons tomato paste
1 tablespoon grated fresh ginger
1 tablespoon grated garlic
1 tablespoon minced fresh thyme
2 teaspoons Worcestershire sauce
4 cups chicken stock (preferably homemade)
1 14 oz. can fire-roasted diced tomato
1 13.5 oz. can coconut milk
Cooked meat from 1 whole chicken
1/3 cup almond butter
2 tablespoons red wine vinegar, plus more to taste
1/2 cup roughly chopped cilantro
6 green onions, thinly sliced on a bias, some of the green parts reserved
1/2 cup coarsely chopped toasted almonds, for garnish
Warm coconut oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has melted, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes).
Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine. Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning.
Add the curry powder, tomato paste, ginger, garlic, thyme, and Worcestershire, stirring to combine. Cook until very fragrant (about 1 minute). Stir in chicken stock, fire-roasted tomatoes with juices and coconut. Bring mixture to a boil, then add chicken meat, almond butter, and a few pinches of salt.
Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cilantro and green onions. Cook for 2 minutes, then season to taste with additional kosher salt and red wine vinegar.
To serve, spoon the soup in a bowl (preferably something decorative) and top with toasted almonds and reserved scallion greens.