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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Thapelo Pipadibe
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy carrots.
Ivan Durdevic
[email protected]This soup is a keeper. It's going to be a regular in my meal rotation.
Isha Shartha
[email protected]I can't wait to try this soup again with different variations. I think it would be great with added sweet potato or butternut squash.
Hakom973
[email protected]I served this soup with a side of crusty bread and it was the perfect meal. The bread helped to soak up all the delicious soup.
Usman Brohi
[email protected]This soup is a great way to sneak some vegetables into my kids' diets. They love the sweet and creamy flavor.
Ikramul Hussain
[email protected]I'm not a big fan of carrots, but I loved this soup. The coconut and ginger flavors really balance out the carrot flavor.
Brinana
[email protected]This soup is so affordable to make. It's a great way to feed a large family on a budget.
Md Romal gemar
[email protected]I love how this soup is both healthy and delicious. It's a great way to get my daily dose of fruits and vegetables.
M Hammad
[email protected]I made this soup in my slow cooker and it turned out great. It's so easy to make and it's a great way to have a healthy meal ready when I get home from work.
Anishia Onyi
[email protected]This soup is a great way to use up leftover carrots. I always have a few carrots in my fridge that need to be used up and this soup is the perfect solution.
Josh Hook
[email protected]I'm allergic to coconut, so I used almond milk instead. The soup was still delicious!
Sultan Mbr
[email protected]I added a bit of extra ginger to my soup and it gave it a really nice spicy kick. I love how versatile this recipe is.
Yahya Baloch
[email protected]This soup is so creamy and comforting. It's the perfect meal for a cold winter day.
Nawa Chisu
[email protected]I love the vibrant orange color of this soup. It's so inviting and makes me want to eat it.
Ajoy barua Manna
[email protected]I followed the recipe exactly and the soup turned out perfectly. It's a great recipe for beginners.
Ahiad muchar
[email protected]This soup is so easy to make and it's packed with healthy ingredients. I love that it's vegan and gluten-free too.
Stephen Excel
[email protected]I'm not usually a fan of carrot soup, but this recipe changed my mind. The creamy chia and coconut milk added a richness and depth of flavor that I loved.
Ella Braker
[email protected]This soup was absolutely delicious! The flavors of the carrot, coconut, and ginger blended perfectly. It was the perfect balance of sweet and savory.