Creamy Chia Coconut Ginger-Carrot Soup

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This vibrant Thai-inspired ginger and carrot soup offers a refreshing twist on a classic winter warmer. By combining the natural sweetness of carrots with aromatic yellow curry paste and fresh ginger, this vegan dish delivers a sophisticated balance of heat and creaminess. The addition of coconut milk provides a silky texture, while fresh coriander and lime juice lift the earthy notes for a bright, fragrant finish.

As a nutrient-dense option for a healthy lunch or light supper, this recipe uses chia seeds as a natural thickening agent, adding a subtle heartiness without the need for flour or heavy cream. It is an excellent choice for those seeking a gluten-free and plant-based meal that doesn't compromise on flavour. Serve it simply with a sprinkle of extra seeds and fresh herbs for a beautiful, homemade touch.

Ingredients for Creamy Chia Coconut Ginger-Carrot Soup

1 (375g) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoons sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
350g baby carrots, quartered lengthwise
650ml low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large coriander sprigs plus 5 small coriander sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

How to make Creamy Chia Coconut Ginger-Carrot Soup

Heat 80ml 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 coriander 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 coriander 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 35g 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 coriander sprigs, and serve.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.