Whole 30 and Paleo Chicken Red Curry Carrot Ginger Soup

Chicken red curry carrot ginger soup

2 tbl ghee

1 sweet onion, chopped

1 small bunch celery (5 stalks) celery, sliced

1 pound carrots, peeled and chopped

1 sweet potato, peeled and chopped

2 cloves garlic, minced 

1 quart chicken bone broth

1 can full fat coconut milk

1 tbl grated ginger

1 tbl Thai red curry paste

1/2 tsp red pepper flake

1/2 tsp turmeric 

Kosher salt

Pepper

2 pound cooked Rotisserie chicken, meat only, chopped or shredded

Sauté onion and celery in ghee with some salt  over medium heat. After 4 minutes add carrot and potato. After 5 minutes add garlic and ginger. After 1 minute add curry paste.mix past in then add broth, coconut milk, pepper flakes, turmeric and simmer 15 minutes. Transfer soup to Vitamix (blender) and purée until smooth and velvety. Return soup to pot,  add chicken to warm through. Season to taste with salt and pepper.