Ingredients

• 4 chicken breasts, diced
• 2 - 13 1/2 oz. cans coconut milk
• 2 large carrots sliced on an angle
• 4 potatoes peeled and diced (you can use any type of potato)
• 2 tablespoons curry powder
• 2 - 3 parsnips
• 3 celery stalks
• 1 cup chicken broth
• 2 tablespoons chili spice oil
• 1 tablespoon black pepper
• peanuts (optional)
• coconut (optional)

Instructions

1. Combine coconut milk and broth in the crock pot. Stir in curry powder, chicken, carrots, parsnips and potatoes. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Ladle soup into bowls and garnish with peanuts and coconut if desired. Serve with warm Naan Bread. Alternately, you can serve over rice.