Creamy Chia Coconut Ginger-Carrot Soup

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

From the kitchen of Carly

Silky carrot soup brightened with fresh ginger, lime, and curry paste, finished with creamy coconut milk and cilantro. A bowl that tastes both comforting and vibrant, ready in under an hour.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (13.5-ounce) can coconut milk
11 medium yellow onion, chopped
13/4 teaspoon sea salt
12 teaspoons peeled, grated fresh ginger
12 teaspoons Thai yellow or red curry paste
11 clove garlic, peeled and chopped
112 ounces baby carrots, quartered lengthwise
12 3/4 cups low-sodium vegetable broth, plus more as needed
12 tablespoons freshly squeezed lime juice (from about 1 lime)
115 large cilantro sprigs plus 5 small cilantro sprigs
11/4 cup plus 1 teaspoon black or white chia seeds

Instructions

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.