Nothing beats homemade soup of the day when many of the ingredients come straight from your own garden. Try this delicious recipe for one of our favorite soups using as many fresh vegetables and fruits as you can from your own yard and home.
Creamy Chia Carrot-Ginger Soup
- 1 (13.5 oz) can coconut milk
- 1 medium yellow onion from the garden (chopped)
- 3/4 tsp sea salt
- 2 tsp fresh ginger from the garden (grated & peeled)
- 2 tsp Thai yellow or red curry paste
- 1 clove garlic from the garden (peeled & chopped)
- 12 oz carrots from the garden (halved & then quartered lengthwise)
- 2 3/4 cups low-sodium vegetable broth (you may add more as needed)
- 2 tbsp freshly squeezed lime juice from your house plant (from about 1 lime)
- 15 large cilantro sprigs from your indoor herb garden
- 1/4 cup & 1 tsp black or white chia seeds
- Heat 1/3 cup of coconut milk in a saucepan over medium-high heat. Add onion and salt. Cook until onion is softened while stirring (about 5 minutes). Add ginger, curry paste and garlic. Stir and continue to cook until well-combined (about 1 minute).
- Add carrots, 2 3/4 cups of vegetable broth, lime juice, large cilantro sprigs and remaining coconut milk. Bring to a boil over high heat. Reduce heat to simmer. Cover until carrots are tender (about 30 minutes). Remove cilantro sprigs. Puree soup in batches in a blender or food processor.
- Pour pureed soup in a clean saucepan. Place over low heat. Stir in 1/4 cup of the chia seeds. Simmer uncovered until chia seeds are hydrated and soup reaches desired consistency (about 20 minutes). Stir occasionally.
- Garnish with remaining chia seeds or any of your personal favorite fall garnishes from the garden. We also like to add pumpkin seeds, paprika, Feta cheese and/or chicken!
Recipe by Epicurious.com
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