Hello, welcome to our recipe blog site. Below you can obtain a guide on exactly how to make extremely yummy Creamy Coconut Ginger-Carrot Soup dishes. The manufacturing process is very simple, you just require to follow the techniques that we have composed on this web page. The adhering to are the stages of just how to prepare Creamy Coconut Ginger-Carrot Soup. Please comply with the instructions well.
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.
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
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.
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- Full Instructions >> Creamy Coconut Ginger-Carrot Soup @ fitbottomedgirls.com
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