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Creamy Coconut Ginger-Carrot Soup

Janie Hoffman, The Chia Cookbook
  • 70 minutes
  • Serves 4

INGREDIENTS

12 oz

Baby carrots

15

Cilantro sprigs plus, large

1 clove

Garlic

2 tsp

Ginger, fresh

1

Yellow onion, medium

1 13.5 ounce can

Coconut milk

2 tsp

Thai yellow or red curry paste

2 3/4 cups

Vegetable broth, low-sodium

2 tbsp

Lime juice, freshly squeezed

3/4 tsp

Sea salt

1/4 cup

Chia seeds, black or white