Cashew Curry Soup

Cashew Curry Soup

*1-2 tablespoon Extra Light Olive Oil
*1/2 Onion, Diced
*3-4 medium Garlic Cloves, minced
*2 inches Fresh Ginger, peeled and minced
*24 ounces Low Sodium Chicken Stalk, add more if needed
*1-2 teaspoons Curry, to taste
*2 Sweet Potatoes, cubed
*1 can 15 ounces Cannellini White Kidney Beans, drained and rinsed, add at the end of cooking
*2 medium Zucchinis, sliced and Halved, add when sweet potatoes are soft
*1 14 ounce can Light Coconut Milk or regular, add at the end of cooking
*1-2 cups frozen Peas, add at the end of cooking
*Salt and Pepper, to taste
*Cashews, topping on served bowl of soup

Optional: **Quinoa, cooked according to directions on package (1 cup Red Quinoa to 2 cups boiling Water.)

In a cast Iron skillet heat on medium heat and add olive oil, sauté onions until soft then add minced garlic and ginger. Remove skillet and deglaze skillet with a little of chicken stalk and add to a stock pot. Add the rest of chicken stalk to stock pot and bring to a boil and add sweet potatoes and cook until tender. Then add zucchini cook a few more minutes and add the rest of the ingredients except for cashews and quinoa.

Serve over quinoa if desired and top with cashews.

Serves 6 people or more depending on soup bowl size.

Recipe adapted from Bittersweet blog.com