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    by Manna Foods November 27, 2018


    • 1 pack of Manna coconut milk
    • 1 medium chopped onion
    • Sea salt to taste
    • 2 teaspoons peeled, grated fresh ginger
    • 2 teaspoons Thai yellow or red curry paste
    • 1 clove garlic chopped
    • 12 ounces baby carrots chopped fine
    • 2 3/4 cups low-sodium vegetable broth
    • 2 tablespoons freshly squeezed lime juice
    • Cilantro springs
    • 1/4 cup plus 1 teaspoon black or white chia seeds

    • Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add chopped, onion, salt and cook while stirring until onion is softened. Put in the ginger, curry paste, and garlic and cook while stirring continously
    • Add carrots, vegetable broth, lime juice, cilantro springs, and the remaining coconut milk and bring to a boil over high heat. Heat on low flame till carrots are tender. Puree the cilantro springs in a blender
    • Transfer the pureed soup to a clean saucepan and place over low heat. Put in the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency
    • Garnish it with chia seeds, cilantro and serve it hot
    Manna Foods
    Manna Foods

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    by Manna Foods November 24, 2018 0 Comments

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