Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet, cooking until done. Remove from the skillet.
Add the peppers, onion, celery and garlic to the pan and saute for 5-6 minutes. Add the chopped sausage and cook till the veggies are soft. Stir in the tomato sauce and spices, lower the heat slightly and allow to simmer.
While that’s cooking, chop up the chicken and add to the sauce and cook another 5-10 minutes.
This colorful soup is packed with good-for-you ingredients … and it tastes amazing!
Thai Sweet Potato and Carrot Soup
1 tablespoon coconut oil
1 cup diced onion
2 cloves grated garlic
2 tablespoons curry paste
1-2 teaspoons sriracha or other hot sauce (the more, the spicier!)
3 peeled and diced sweet potatoes
2 cups peeled and diced carrots
3 cups low-salt vegetable or chicken broth
Salt and pepper to taste
1 cup light coconut milk
½ cup pepitas (pumpkin seeds)
Optional: Lime wedge and goat cheese
Heat the oil in a large soup pot over medium-high heat. Add the onion and saute for 3 to 4 minutes before adding the garlic, ginger, curry paste and hot sauce. Saute for another couple minutes.
Add the sweet potatoes and carrots, seasoning well with salt and pepper. Mix together well so the vegetables are well-coated and then pour in the broth.
Bring the mixture to a boil, before reducing to low. Simmer for 25 minutes or until the veggies are tender.
Remove from the heat, and carefully use an immersion/stick blender to puree the soup. You also can use a high-speed blender to puree the soup in batches, being careful to avoid backsplash.
Return to the pot and stir in the coconut milk, and add salt and pepper to taste.
Serve the soup topped with an optional lime wedge and sprinkling of pumpkin seeds. This also tastes great with a little goat cheese stirred in.
Coconut oil
1 tbsp each of chili powder and smoked paprika
1 tsp each of dried thyme and marjoram
Whole chicken, neck and giblets removed
Kosher or Himalayan sea salt
Freshly ground black paper
Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.
In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.
Place the chicken in the slow cooker, breast side up. Cook on high for 2½ to 3½ hours. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.
Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.
