Creamy Chia Coconut Ginger-Carrot Soup

Ingredients

• •1 can coconut milk
• •1 medium yellow onion
• •¾ teaspoon sea salt
• •2 teaspoons fresh ginger
• •2 teaspoons Thai curry paste
• •1 clove garlic
• •12 ounces baby carrots
• •2¾ cups vegetable broth
• •2 tablespoons lime juice
• •20 sprigs cilantro
• •¼ cup chia seeds

Cooking Instructions

1. 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.

   6 min

2. 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.

   30 min

3. 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.

   20 min