Curry Chicken Soup

Ingredients:

2 T olive oil

2 stalks celery (diced)

2 carrots (diced)

4T minced garlic

5 cups vegetable broth

1 lb. diced chicken

1 onion (diced)

2 turnips (diced)

1 (15 oz) can coconut milk (or half/half)

2/3 cup frozen peas

¼ cup arrowroot or cornstarch

2 tsp garam marsala

1 T curry powder

Salt and Pepper to taste

Directions:

Sauté onions in oil for 3 mins.  Add carrots and celery and cook for 5 minutes then add the garlic for 2 mins.  Combine arrowroot and ¼ c stock to make a slurry.  Add the stock, turnips, chicken, and seasonings, cook to simmer. Drizzle in slurry.   Reduce heat to maintain simmer for 10-15 mins.  Once turnips are tender stir in peas, milk, and taste for seasoning.