You will never know there is no beef in this chili! Ground toasted walnuts and millet add a beefy texture and the mushrooms and tamari give it a hearty flavor. You can make this with or without the cornbread topping.
Irish moss paste not only thickens this delicious carrot ginger soup but adds a dose of thyroid supporting iodine! Simply simmer about a cup of Irish moss in 4 cups of water for about 20 minutes. Then scoop the seaweed out and rinse it thoroughly to remove any sand. Puree it in a food processor or blender with 2 cups of fresh water and store in a glass container in the refrigerator for up to two months.
2 tbsp. coconut oil
2 onions, chopped fine
2 tbsp. grated fresh ginger
2 garlic cloves, peeled and smashed
Salt and pepper
2 pounds carrots, peeled and sliced 1/4 inch thick
5 cups water
2 sprigs fresh thyme
1 tbs. Irish moss paste
1/2 tsp. baking soda
1 tbsp. apple cider vinegar
1. Heat a large pot over medium heat and add ghee. When melted add onions, fresh ginger, garlic, and two teaspoons salt. Cook until onions are softened, stirring often for 5-7 minutes till onions are softened, but not browned.
2. Turn heat on high and add carrots, water, thyme sprigs, Irish moss, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
3. Discard thyme sprigs. Process soup in a blender smooth. Return soup to clean pot and stir in vinegar. Season with salt and pepper to taste. Serve with a sprinkle of chives and a swirl of coconut milk.