Step 1

Sauté the veggies. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add carrots and celery and sauté for 5 minutes, stirring occasionally.  Add garlic and sauté for 2 minutes, stirring occasionally.

Step 2

Cook the flour. Add the flour and stir to combine.  Cook for 1 minute, stirring frequently.

Step 3

Add next round of ingredients. Add chicken stock, potatoes, chicken, curry powder, garam masala, and stir to combine.

Step 4

Simmer. Continue cooking until the soup reaches a simmer.  Reduce heat to medium-low, in order to maintain the simmer. Continue to cook for 10-15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.

Step 5

Add final round of ingredients. Stir in the peas and coconut milk until combined.  Taste and season with salt and pepper as needed.

Step 6

Serve. Serve warm, garnished with biscuits or crackers.