Chicken Tikka Masala Soup

Heat the coconut oil in a large pot or Dutch oven and sauté the onion for 2-3 minutes over medium heat until it begins to soften.
2 tablespoons coconut oil
1 medium onion
Add the garlic, ginger and red chili pepper and continue to cook for 1-2 minutes, stirring often.
2 large garlic cloves
1 tablespoon ginger
½ small fresh red chili pepper
Stir in the garam masala, ground cumin, coriander and turmeric and cook for a minute until the spices are fragrant.
2 tablespoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
Next, add the crushed tomatoes and coconut milk and stir to combine. Pour the chicken stock and bring to a boil, then lower the heat and cook for 10-15 minutes.
1 can (14 oz / 400 g) crushed tomatoes
1 can (13.5 fl. oz / 400 ml) coconut milk
4 cups chicken stock
Turn off the heat and use a hand-held blender to puree the soup.
Turn the heat back on and add the cooked chicken. Simmer for a couple of minutes until the chicken is cooked through.
2 cups cooked chicken
Adjust the seasoning to taste and stir in the fresh cilantro. Serve hot, with extra fresh cilantro on top and lime wedges if you like.
¼ cup fresh cilantro
Salt and freshly ground black pepper to taste