Coconut Ginger Carrot Soup
This complex soup would be really fitting on a cool evening, enjoyed for dinner or as a side. The fresh carrots are sweet but not overwhelmingly so, the combination of flavors is actually pretty balanced, and the pureed vegetables and chia seeds develop into a rich, slightly textured broth. The carrots were the last ingredient left from our CSA farm box last week -- stay tuned for this week's box, an onion and garlic clove from this week may have made their way into this dish!
Recipe from Fit Bottomed Girls and post by Dave.
-1 can coconut milk
-1 onion, diced
-3/4 teaspoon sea salt
-2 teaspoons minced fresh ginger
-2 teaspoons red curry paste
-1 clove garlic, minced
-8 oz chopped carrots
-2 3/4 cups vegetable broth
-2 tablespoons lime juice
-2 tablespoons chia seeds
Add 1/3 cup coconut milk to a pot over medium heat, then add onion and salt and cook for about five minutes, stirring from time to time. Whisk in ginger, red curry paste, and garlic, cook for an additional minute.
Add the carrots, veggie broth, lime juice, and the rest of the coconut milk. Raise heat to bring to a boil, then reduce to a simmer for twenty minutes. Remove from heat, then puree using an immersion blender. Return to heat on low, add chia seeds and let cook for fifteen minutes.
Serve with crispy toasted naan.