Step 1

Heat coconut oil over med-high heat in a heavy soup pot

Step 2

Sauté the onion for 4 minutes then add garlic for 3 more minutes

Step 3

Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon

Step 4

Sauté for 3 minutes longer until spices are fragrant.Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream

Step 5

Simmer for 30 minutes

Step 6

Using an immersion blender, or stand blender purée soup until smooth and creamy

Step 7

Season with salt and add shredded chicken.