Coconut Chowder

Instructions

1. 1

   Heat the coconut oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.

2. 2

   Add the garlic, ginger, cumin, paprika, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.

3. 3

   Add the tomato paste to the pot and cook for 1 minute, stirring constantly.

4. 4

   Add the chicken broth to the pot and bring to a simmer. Reduce the heat to low and let cook for 10 minutes.

5. 5

   Add the coconut milk to the pot and stir to combine. Bring the mixture to a simmer and cook for 5 minutes.

6. 6

   Add the potatoes to the pot and cook until they are tender, about 15-20 minutes.

7. 7

   Taste and adjust the seasoning as needed. Serve the soup hot, garnished with fresh cilantro and a squeeze of lemon juice.