Creamy Chia Coconut Ginger-Carrot Soup Recipe

Name: Creamy Chia Coconut Ginger-Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13.5-ounce) can coconut milk; 1 medium yellow onion, chopped; 3/4 teaspoon sea salt; 2 teaspoons peeled, grated fresh ginger; 2 teaspoons Thai yellow or red curry paste; 1 clove garlic, peeled and chopped; 12 ounces baby carrots, quartered lengthwise; 2 3/4 cups low-sodium vegetable broth, plus more as needed; 2 tablespoons freshly squeezed lime juice (from about 1 lime); 15 large cilantro sprigs plus 5 small cilantro sprigs; 1/4 cup plus 1 teaspoon black or white chia seeds

Servings: persons

1 (13.5-ounce) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoon sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
12 ounces baby carrots, quartered lengthwise
2 3/4 cups low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large cilantro sprigs plus 5 small cilantro sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

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, 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.
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.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (13.5-ounce) can coconut milk, 1 medium yellow onion, chopped, 3/4 teaspoon sea salt, 2 teaspoons peeled, grated fresh ginger, and more.

Yes, Creamy Chia Coconut Ginger-Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chia Coconut Ginger-Carrot Soup

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