Nightshade Free Curry Soup (AIP)

This Nighshade Free Curry Soup is perfect for anyone looking to warm up on a cold day. It’s AIP compliant, Paleo, and is free from nightshades.


Nightshade-Free Curry Soup - Tayler Silfverduk DTR - nightshade free recipe, nightshade free curry, nightshade-free curry, #nightshadefree #nonightshades #curryrecipe #nightshadefreerecipe #nightshadefree #tomatofree #pepperfree #glutenfreecurry #glutenfreesoup #warmingsoup #nightshadefreesoup #nightshadefreeeats #celiacdietitian #antiinflammatory #AIPsoup #AIPcurry #AIPrecipes #AIPsoups

Curry traditionally has paprika, chili, cayenne, and chili powder; all spices that belong to the nightshade family.

This Nightshade Free Curry Soup instead boasts spices that don’t belong to the nightshade family for a calmer yet still flavorful blend. This recipe uses a mix of turmeric, cumin, coriander, dried cilantro, powdered garlic, black pepper, and salt.

Along with nightshade spices, you’ll typically find other nightshade foods in curry dishes. Foods like potatoes, tomatoes, peppers, mushrooms etc.

This Nightshade Free Curry Soup instead, focuses on nightshade free vegetables. I used cabbage and onion. You could also add in carrots, broccoli, and other nightshade free vegetables.

Looking for other nightshade free recipes? Try my nightshade free Butternut Squash Pasta Sauce Recipe.



Comment below your favorite vegetable to add to curry!

Print Recipe
5 from 2 votes

Nightshade Free Curry Soup (AIP)

Prep Time7 mins
Cook Time30 mins
Total Time37 mins
Course: Main Dish
Cuisine: Dairy-Free, Gluten-Free, nightshade free, Vegan / Plantbased
Servings: 6 medium bowls

Ingredients

  • 1 medium onion (diced)
  • 1 tbsp coconut oil
  • 1 pound cubed chicken (grass-fed and grass-finished)
  • 1 can coconut milk
  • 1 can 100% pumpkin puree
  • 1 can canned chickpeas (drained and rinsed)
  • 1 cup chopped nightshade free vegetables (can be carrots, broccoli, cabbage, cauliflower, etc.)

Spices

  • 1 tbsp turmeric
  • 1 tbsp garlic powder
  • 1 tbsp ground cumin
  • 1 tsp coriander
  • 1 tsp dried cilantro
  • 2 tsp salt (or to taste (TT)
  • 1 tsp ground black pepper

Instructions

  • Heat up a medium size pot on medium heat
  • While the pot is heating dice the onion
  • Add the coconut oil and diced onion to the pot and cook until the onion is carmelized (this enhances the flavor of the curry)
  • While the onion is carmelizing, cube chicken into bite sized pieces
  • On a separate cutting board from where you prepared the chicken, chop your nightshade free vegetables (if they need chopped)
  • Add you nightshade free vegetables and cubed chicken to the pot with the pumpkin puree, chickpeas, spices, and coconut milk (I used this coconut milk, it can be found at whole foods)
  • Stir well and let cook on medium/low for 30-45 minutes until the chicken is cooked through (should have a measured temp of 165° Fahrenheit or 75° Celsius).
  • Serve with some coconut cream and fresh avocado!

– 1 tsp ground black pepper



Leave a Reply

Your email address will not be published. Required fields are marked *