Creamy Coconut Ginger Carrot Soup

The Chia Cookbook

https://www.cutoutandkeep.net/projects/creamy-coconut-ginger-carrot-soup • Posted by PG UK

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

You will need

1 (13.5-ounce) can Coconut Milk 1 Medium Yellow Onion , chopped ¾ tsp Sea Salt 2 tsp Peeled, grated Fresh Ginger 2 tsp Thai yellow or Red Curry Paste 1 Clove Garlic , peeled and chopped 12 oz Baby Carrots , quartered lengthwise 2 ¾ cup Low-sodium Vegetable Stock broth, plus more as needed 2 tbsp Freshly squeezed Lime Juice (from about 1 lime) 15 Large Cilantro sprigs plus 5 small cilantro sprigs ¼ cup Plus 1 teaspoon black or white Chia Seeds

Project Budget

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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. SERVES 4

Instructions

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, 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.

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.