• 1 tablespoon coconut oil (or olive oil as a substitute)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric (or 2 teaspoons fresh turmeric, grated)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 4 cups low-sodium chicken broth (vegetable broth if preferred)
• 1 can (14 oz) full-fat coconut milk
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 cup mushrooms, sliced (optional)
• 2 cups cooked chicken breast, shredded or cubed (rotisserie chicken works beautifully)
• 1 cup kale or spinach, chopped
• Juice of 1 lime (optional, for brightness)
• Fresh cilantro or parsley, chopped (for garnish)
• Salt to taste

If you want to make this soup vegan, simply swap chicken for extra mushrooms or tofu and use vegetable broth. I often do this when cooking with Ouma, who loves experimenting with plant-based dishes.