CREAMY CHIA COCONUT GINGER-CARROT SOUP
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Provided by Janie Hoffman
Categories Soup/Stew Kid-Friendly Lunch Coconut Carrot Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield serves 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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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May_ranbee Drsmp
[email protected]This soup is delicious and healthy! I highly recommend it.
Abdullah Gondal
[email protected]I followed the recipe exactly and the soup turned out great! I'll definitely be making it again.
Cleophas Githinji
[email protected]The soup was too thick for my liking. I added some more water to thin it out.
The Serge
[email protected]I found this soup to be a bit bland. I added some extra spices to give it more flavor.
Janie Wainscott
[email protected]This soup is a bit spicy for me, but I still enjoyed it. I'll probably reduce the amount of ginger next time.
Akash gill Akash gill
[email protected]I'm not a vegan, but I still love this soup. It's so flavorful and satisfying.
Muhammad Usman Shah g
[email protected]This soup is a great way to get your kids to eat their vegetables.
Asif Shah
[email protected]I love how versatile this recipe is. I've made it with different types of vegetables and it's always delicious.
Afroja Islam Lamiya
[email protected]I'm new to cooking and this recipe was easy to follow. I'm definitely going to make it again.
Mdarmaan Hossain
[email protected]I made this soup for a potluck and it was a huge success. Everyone raved about it.
Sibte Hassan
[email protected]This soup is perfect for a cold winter day. It's warm and comforting.
Terry Houck
[email protected]I love the addition of chia seeds. They give the soup a nice boost of fiber and protein.
Sinkie Sinkie
[email protected]I'm not usually a fan of carrot soup, but this recipe changed my mind. It's so creamy and flavorful.
Taurus Mitchell
[email protected]I tried this recipe last night and it was a hit with my family! Everyone loved the unique flavor combination.
Mercy Kabiru
[email protected]This soup is amazing! The flavors of coconut, ginger, and carrot blend perfectly together. I also love the creamy texture from the chia seeds.