About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
20 mins
Serves
4

The Chia Cookbook
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.
SERVES 4

Posted by PG UK from London, United Kingdom • Published See PG UK's 39 projects » © 2019 Janie Hoffman / Ten Speed Press · Reproduced with permission. · Reprinted with permission from The Chia Cookbook, by Janie Hoffman, copyright © 2014.Published by Ten Speed Press, an imprint of Random House LLC. Photographs copyright © 2014 by Eric Wolfinger
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  • Step 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.

  • Step 2

    Add the carrots, 23⁄4 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.

  • Step 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.

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