Creamy Chia Coconut Ginger-Carrot Soup

Creamy Chia Coconut Ginger-Carrot Soup

Info

Rating
Calories
304.0
Protein
6.0
Sodium
486.0
Fat
25.0

Description

Coconut milk is a staple in Thai cooking, but you don't have to limit it to Asian food; it's a great resource for making anything super yummy and creamy. I like Native Forest Organic Coconut Milk. To give this velvet soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Ingredients

1 (13.5-ounce) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoon sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
12 ounces baby carrots, quartered lengthwise
2 3/4 cups low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large cilantro sprigs plus 5 small cilantro sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

Directions

  1. Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
  2. Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
  3. Transfer the pureed soup to a clean saucepan and place over low heat. Stir in 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.

Tags

    Soup/Stew Kid-Friendly Lunch Coconut Carrot Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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