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Coconut Carrot Soup

Coconut Carrot Soup

  • 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
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