INGREDIENTS

1 medium yellow onion
3-4 stalks celery
1 large sweet potato
3-4 cloves garlic
½ red bell pepper
4 ears fresh corn (if in season, otherwise a bag of frozen white kernels will work)
1 quart chicken stock
1 can coconut milk (found in Asian food section)
And pickin’s from a rotisserie chicken.
~1/2 tsp cumin
¼ tsp thyme
2 bay leaves
Salt and pepper to taste
Fresh herbs if you got ‘em. In this case rosemary. But sage or parsley would work as well.

DIRECTIONS

Step 1
Wash and prep all veggies to desired shape/texture (chop, dice, shred etc.)
Step 2
Sautee onions in cooking fat of choice until slightly translucent. Add all other veggies. Season with salt, pepper and other herbs/spices.
Step 3
Add broth and simmer 35-45 minutes.
Step 4
While soup is cooking, pick meat off chicken. Add to soup once veggies are softened.
Step 5
Stir in canned coconut and fresh herbs just before serving