Scale

2 tablespoons olive oil

1 small white onion, peeled and diced

2 large carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

¼ cup all-purpose flour

5 cups chicken stock (or vegetable stock)

1 pound Yukon gold potatoes, diced into bite-sized pieces

1 pound uncooked boneless skinless chicken breasts, diced into bite-sized pieces

1 tablespoon curry powder

2 teaspoons garam masala

⅔ cup frozen peas

1 (15-ounce) can full-fat coconut milk (or half and half)

Fine sea salt and freshly-cracked black pepper, to taste

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, then cook 5 minutes, stirring occasionally. Stir in garlic and cook for 2 more minutes.
Cook the Flour: Sprinkle flour over the vegetables and stir well. Cook for 1 minute, stirring often, to eliminate the raw taste.
Add Next Ingredients: Pour in the chicken stock, then add potatoes, chicken, curry powder, and garam masala. Stir everything together until combined.
Simmer the Soup: Continue cooking until the soup reaches a simmer. Reduce heat to medium-low and cook for 10–15 minutes, stirring occasionally, until the potatoes are tender and chicken is cooked through.
Add Final Ingredients: Stir in frozen peas and coconut milk. Let everything heat through. Taste and season with salt and pepper as needed.
Serve: Ladle the soup into bowls and serve warm, garnished with bread, rice, or crackers.