Best 3 Creamy Chia Coconut Ginger Carrot Soup Recipes

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Indulge in a symphony of flavors with our Creamy Chia Coconut Ginger Carrot Soup, a delightful fusion of sweet, spicy, and creamy textures. This nourishing soup is not only a treat for your taste buds but also a powerhouse of nutrients, boasting a vibrant blend of carrots, ginger, coconut milk, and chia seeds. Accompany your journey with three additional delectable recipes: a refreshing Green Goddess Smoothie, a hearty One-Pot Vegan Chili, and a sweet and tangy Grapefruit Avocado Salad. Each recipe is carefully crafted to tantalize your senses and provide a wholesome, satisfying meal experience.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT GINGER CARROT SOUP



Coconut Ginger Carrot Soup image

This spiced coconut ginger carrot soup is ready in 30 minutes, full of flavour and so easy to make.

Provided by Deryn Macey

Categories     Soup

Time 35m

Yield 4

Number Of Ingredients 10

2 tsp olive oil or water
1 medium white onion, diced
3 cloves garlic, minced
2 tbsp fresh ginger, minced
1 tsp cumin
1 tsp coriander
5 cups peeled and chopped carrots (approx. 7 large carrots)
3 cups vegetable stock
1 cup canned full-fat coconut milk
salt and pepper, as needed

Steps:

  • If you're using oil, heat it in a large soup pot over medium heat then add the onion and garlic with a pinch of salt and pepper and cook for 3-4 minutes until fragrant and soft. For oil-free soup, use water or broth instead of oil.
  • Add the ginger, carrot and spices, along with another pinch of salt and pepper, and cook for another minute, stirring constantly. If the pan starts to dry out, you can add a splash of water or broth.
  • Add the coconut milk and vegetable broth and let it simmer lightly, uncovered for about 20 minutes or until the carrots are fork tender and cooked through. Remove the soup from heat.
  • Use an immersion blender in the pot or carefully transfer the soup to a blender and blend until smooth and creamy. Pour it back into the pot.
  • Taste the soup and adjust the seasoning if needed. Serve right away with finely chopped cilantro, a drizzle of coconut milk and a squeeze of fresh lime juice.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 232 calories, Fat 15 g, Carbohydrate 25 g, Fiber 6 g, Protein 4 g

BEST EVER CREAMY CARROT GINGER SOUP



Best Ever Creamy Carrot Ginger Soup image

This Best Ever Creamy Carrot Ginger Soup is the best carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's so easy to make!

Provided by Chrissie

Categories     Appetizer     Dinner     Lunch     Soup

Time 30m

Number Of Ingredients 10

20-25 small carrots, peeled and roughly chopped ((10-15 large carrots) about 8 cups of chopped carrots)
2 tablespoons olive oil
1 large onion, diced
3 cloves of garlic, minced or pressed
2 tablespoons grated fresh or frozen ginger
Salt and pepper to taste
4-5 cups vegetable or chicken stock
1 cup coconut milk (or heavy cream, or half and half for a non vegan option)
Chopped parsley for garnish
Greek yogurt or coconut yogurt for garnish

Steps:

  • Put a large pot over medium heat and add the olive oil.
  • Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
  • Grate some ginger over the pot as the vegetables are heating up and stir that in too.
  • Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).
  • Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
  • Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
  • Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
  • Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
  • Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped parsley (if you wish).

Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 22 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 282 mg, Fiber 5 g, Sugar 10 g

CURRIED CARROT AND COCONUT SOUP



Curried Carrot and Coconut Soup image

There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.

Provided by Mark Bittman

Categories     dinner, lunch, quick, weeknight

Time 30m

Yield 2 servings

Number Of Ingredients 13

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

Steps:

  • Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
  • Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
  • If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

Tips:

  • For a smoother soup, blend it until it reaches your desired consistency.
  • Feel free to adjust the amount of ginger and carrots in the soup depending on your taste preferences.
  • For a vegan version of the soup, use coconut milk instead of heavy cream.
  • To make the soup ahead of time, prepare it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • When you're ready to serve the soup, reheat it over medium heat until it's warmed through.

Conclusion:

This creamy chia coconut ginger carrot soup is a delicious and healthy way to warm up on a cold day. It's also a great way to get your daily dose of vegetables. The combination of ginger, carrots, and coconut milk creates a flavorful and satisfying soup that's sure to please everyone at the table. So next time you're looking for a comforting and nutritious meal, give this soup a try. You won't be disappointed!

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