Monday, November 10, 2014

Creamy Chia Coconut Ginger-Carrot Soup

]]> Creamy Chia Coconut Ginger-Carrot Soup recipe

photo by Eric Wolfinger

yield
serves 4

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.

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.

The Chia Cookbook

Reprinted from The Chia Cookbook, by Janie Hoffman, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Photographs copyright © 2014 by Eric Wolfinger.

From the founder of Mamma Chia, the first organic chia-based food and beverage company, comes a cookbook devoted to this superfood. Beloved by the Maya and Aztecs, chia has the highest omega-3 content of any vegetarian source, more protein than soybeans, more fiber than flaxseed, more calcium than milk, and more antioxidants than blueberries. Sneak chia seeds into nearly any dish for a nutritional boost.



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