A friend of mine asked me for this recipe a couple of months ago but I never got around to sharing it. Last week I prepared it for my clients as part of the Ketotarian cleanse but my friend couldn’t take part because she was in Antigua on holiday. Poor thing. To think she missed out on my soup, just to go to Antigua.
She’s going to come back in 2 weeks feeling a bit guilty after 2 weeks of rum punch, lazy days lounging on the beach and swapping morning workouts with breakfast in bed. Poor Lorraine. All of that guilt could be avoided if, like me, she spent her evenings in plaid pajamas watching Netflix with the dog.
I genuinely feel bad for her……
You may not believe me. But believe this…………this soup is great. And it’s good for you. So get up off the sofa (or cancel your vacation) and make it.
- 1 Tablespoon Coconut Oil
- 1 medium yellow onion, chopped
- ¾ teaspoon sea salt
- 2 teaspoons peeled, grated fresh ginger
- 2 teaspoons Thai red curry paste
- 1 clove garlic, peeled and chopped
- 340g/12 ounces carrots, chopped
- 650 ml (2¾ cups) vegetable stock
- 1 can coconut milk (400 ml/13.5 oz)
- 2 tablespoons freshly squeezed lime juice (from about 1 lime)
- 4 Tablespoons plus 1 teaspoon chia seeds
- 1 bunch coriander (cilantro), chopped
- Heat the coconut oil 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, 2¾ cups of broth, and 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. Puree soup in batches using an immersion blender.
- Stir in the chia seeds and simmer uncovered about 10 minutes, stirring occasionally. Add lime juice. Taste and adjust seasonings, garnish with coriander (cilantro) and serve.