A creamy, soothing soup made with turmeric, ginger, chicken, and coconut milk for a nourishing anti-inflammatory meal.

1/4 cup olive oil

1 medium white onion, diced

3 large carrots, peeled and thinly sliced

3 cloves garlic, minced

1 teaspoon turmeric

1 teaspoon ground ginger

1 teaspoon garlic powder

Sea salt and black pepper, to taste

6 cups low-sodium chicken broth

2 cups creamy coconut milk

1 1/4 lbs boneless, skinless chicken breast or thigh meat

1 1/2 cups frozen peas

1 tablespoon fresh parsley, minced

Optional: diced celery, chopped leeks, other vegetables; cooked rice or noodles

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1. Heat olive oil; sauté onion, garlic, carrots until softened.

2. Add turmeric, ginger, garlic powder; cook until fragrant.

3. Pour in broth and coconut milk; add chicken; bring to a low simmer.

4. Simmer 15–20 minutes until chicken is cooked and vegetables tender.

5. Remove chicken, shred, return to pot.

6. Add peas and parsley; simmer 5 minutes.

7. Season and serve.

Serve alone or over rice or noodles. Keep heat low to avoid curdling coconut milk.