Creamy Coconut Ginger-Carrot Soup

Creamy Coconut Ginger-Carrot Soup By Janie Hoffman from Fit Bottomed Girls. Coconut milk is a staple in Thai cooking, but you don’t have to limit it to Asian food; it’s a great resource for making anything super yummy and creamy. I like Native Forest Organic Coconut Milk. To give this velvet soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.


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

Image Credit : fitbottomedgirls.com

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