20 Creative Chondrus Crispus Recipes Nutritious

Ready to give your meals a nutritious boost? Meet Chondrus crispus—aka Irish moss—the sea veggie packed with vitamins and a subtle, briny flavor. Whether you’re blending it into smoothies, stirring it into soups, or baking it into snacks, these 20 creative recipes will make this superfood a kitchen staple. Get ready to dive into delicious, health-packed dishes that are as easy to make as they are tasty!

Chondrus Crispus Pudding with Coconut Milk

This silky, subtly sweet pudding is a dreamy way to enjoy Irish moss (chondrus crispus) with a tropical coconut twist—no fancy techniques required!

Ingredients:

• ½ cup dried chondrus crispus (Irish moss), rinsed well
• 3 cups cold water
• 1 (13.5 oz) can full-fat coconut milk
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Soak the chondrus crispus in 3 cups cold water for 4 hours or overnight until swollen and translucent. Drain and rinse again.
2. In a blender, combine the soaked chondrus crispus, coconut milk, maple syrup, vanilla extract, and sea salt. Blend on high for 2–3 minutes until completely smooth.
3. Pour the mixture into a saucepan and simmer over medium-low heat for 10 minutes, stirring constantly, until thickened to a pudding-like consistency.
4. Divide into serving cups and chill for at least 2 hours until set. Serve cold with a drizzle of coconut milk or fresh fruit.

The magic here? Irish moss gives this pudding a luxuriously smooth, almost custard-like texture without any dairy or thickeners. It’s naturally vegan but feels indulgent!

Tip: For a quicker soak, pour boiling water over the chondrus crispus and let sit for 30 minutes—just rinse well afterward to remove any ocean scent.

Sea Moss Gel Smoothie Bowl

This vibrant smoothie bowl packs a nutrient punch with creamy sea moss gel, tropical fruit, and a satisfying crunch on top—perfect for a refreshing breakfast or post-workout boost.

Ingredients:

• 1/2 cup sea moss gel (prepared)
• 1 frozen banana, sliced
• 1/2 cup frozen mango chunks
• 1/2 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Toppings: 1 tbsp chia seeds, 2 tbsp granola, 1/4 cup fresh berries

Instructions:

1. In a blender, combine sea moss gel, banana, mango, almond milk, maple syrup, and vanilla extract. Blend on high for 1–2 minutes until completely smooth, scraping down the sides as needed.
2. Pour the mixture into a bowl and let it sit for 2–3 minutes to thicken slightly.
3. Top with chia seeds, granola, and fresh berries.

The sea moss gel adds a luxuriously smooth texture and subtle oceanic minerals, while the mango-banana combo keeps it sweet and approachable. Tip: For extra creaminess, soak 1/4 cup dried sea moss overnight, rinse, blend with 1 cup water until smooth, and store in the fridge for up to 2 weeks.

Irish Moss and Berry Smoothie

This creamy, nutrient-packed smoothie blends the subtle brininess of Irish moss with sweet berries for a refreshing sip that feels like a hug in a glass.

Ingredients

• 1/4 cup prepared Irish moss gel (soaked and blended)
• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 ripe banana, peeled
• 1 cup unsweetened almond milk
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. In a high-speed blender, combine the Irish moss gel, frozen berries, banana, almond milk, maple syrup (1 tbsp), vanilla extract (1/2 tsp), and cinnamon (1/4 tsp).
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides as needed. Add an extra splash of almond milk if too thick.
3. Pour into glasses and serve immediately.

The Irish moss lends a luxuriously silky texture while keeping it dairy-free—perfect for a post-workout recharge or sunny afternoon pick-me-up.

Tip: For extra creaminess, swap the almond milk with coconut milk and top with toasted coconut flakes.

Chondrus Crispus Infused Herbal Tea

This soothing, mineral-rich tea blends earthy seaweed with bright citrus and warming spices—perfect for sipping on chilly mornings or after a long day.

Ingredients:

• 1/4 cup dried chondrus crispus (Irish moss), rinsed
• 4 cups filtered water
• 1 tbsp honey (or maple syrup for vegan option)
• 1 cinnamon stick
• 3 thin slices of fresh ginger
• 1 strip of lemon zest (about 2 inches long)
• 1 tbsp fresh lemon juice

Instructions:

1. In a medium saucepan, combine the chondrus crispus and filtered water. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally. The liquid will thicken slightly and turn pale golden.
2. Add the cinnamon stick, ginger slices, and lemon zest. Continue simmering for another 5 minutes to infuse the flavors.
3. Remove from heat and strain the tea through a fine-mesh sieve into mugs, pressing lightly on the solids to extract all the liquid. Discard the solids.
4. Stir in the honey and fresh lemon juice until dissolved. Serve warm.

The chondrus crispus gives this tea a subtly creamy mouthfeel, while the ginger and lemon add a refreshing zing—like a cozy hug for your immune system.

Tip: For a fun twist, chill leftover tea and blend with ice for a frothy, nutrient-packed “sea latte.”

Sea Moss and Avocado Face Mask

Give your skin a hydrating boost with this nourishing DIY mask—packed with natural ingredients that leave your complexion glowing.

Ingredients:

• 1/4 cup prepared sea moss gel (store-bought or homemade)
• 1/2 ripe avocado, mashed
• 1 tbsp raw honey
• 1 tsp almond oil

Instructions:

1. In a small bowl, combine the 1/4 cup sea moss gel and mashed avocado until smooth.
2. Stir in the 1 tbsp honey and 1 tsp almond oil until fully blended—the mixture should be thick but spreadable.
3. Apply a thin, even layer to clean skin, avoiding the eye area. Let sit for 15–20 minutes.
4. Rinse off with lukewarm water, then pat dry.

The sea moss locks in moisture while the avocado’s natural oils soften skin, making this mask ideal for reviving dull or dry complexions.

Tip: For extra cooling relief, chill the mask in the fridge for 10 minutes before applying!

Chondrus Crispus Energy Bites

These no-bake energy bites pack a nutritious punch with the subtle oceanic sweetness of chondrus crispus (Irish moss) — perfect for a quick, wholesome snack.

Ingredients:

• 1/2 cup dried chondrus crispus, soaked and drained
• 1 cup rolled oats
• 1/2 cup creamy almond butter
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/3 cup mini dark chocolate chips

Instructions:

1. Soak the chondrus crispus in warm water for 10 minutes until softened, then drain and pat dry.
2. In a food processor, blend the chondrus crispus and rolled oats until finely ground.
3. Add the almond butter, maple syrup, vanilla extract, and sea salt. Pulse until a sticky dough forms.
4. Fold in the chocolate chips by hand, then roll the mixture into 12 even balls (about 1 tbsp each).
5. Chill in the fridge for 30 minutes to firm up before serving.

The chewy texture and briny-sweet contrast of Irish moss make these bites stand out — they’re like a cross between a granola bar and a taste of the sea!

Tip: For a tropical twist, swap the chocolate chips for chopped dried mango.

Sea Moss and Banana Pancakes

These fluffy pancakes get a nutrient boost from sea moss gel and a natural sweetness from ripe bananas—perfect for a wholesome breakfast that feels indulgent.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 ripe banana, mashed
• 2 tbsp sea moss gel
• 3/4 cup milk (dairy or plant-based)
• 1 large egg
• 1 tbsp melted butter (plus extra for cooking)
• 1/2 tsp vanilla extract

Instructions

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, mash the banana until smooth, then stir in the sea moss gel, milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix just until combined (small lumps are okay).
4. Heat a nonstick skillet over medium-low heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.
5. Repeat with remaining batter, adding more butter to the skillet as needed.

The sea moss adds a subtle creaminess to the batter, while the banana keeps these pancakes irresistibly moist—no syrup required!

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Irish Moss and Mango Sorbet

This tropical-inspired sorbet is creamy, refreshing, and packed with natural sweetness—no dairy required, thanks to Irish moss’s velvety texture!

Ingredients:

• 1/4 cup dried Irish moss (soaked overnight)
• 3 cups frozen mango chunks
• 1/2 cup coconut water
• 1/4 cup agave syrup (or maple syrup)
• 1 tbsp fresh lime juice
• Pinch of sea salt

Instructions:

1. Drain and rinse the soaked Irish moss, then blend with 1/2 cup coconut water until completely smooth, about 1 minute.
2. Add 3 cups frozen mango, 1/4 cup agave syrup, 1 tbsp lime juice, and a pinch of sea salt. Blend again until thick and creamy, scraping the sides as needed.
3. Pour into a loaf pan and freeze for 4 hours, stirring once halfway to prevent ice crystals. Scoop and serve slightly softened.

The Irish moss gives this sorbet an almost gelato-like richness, while the mango keeps it bright and scoopable—perfect for hot summer afternoons.

Tip: For extra creaminess, blend in 1/4 cup canned coconut milk with the mango.

Chondrus Crispus Detox Soup

This light yet nourishing seaweed soup is like a warm hug for your gut—packed with minerals and a subtle oceanic savoriness that feels both cleansing and comforting.

Ingredients:

• 1 oz dried chondrus crispus (Irish moss), rinsed
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes
• 1 cup sliced shiitake mushrooms
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Soak the chondrus crispus in cold water for 15 minutes until softened. Drain and roughly chop.
2. In a pot, heat 1 tbsp olive oil over medium. Add the onion and cook for 3 minutes until translucent. Stir in the garlic and 1 tsp ginger; cook for 30 seconds until fragrant.
3. Add the shiitake mushrooms and sauté for 2 minutes. Pour in the vegetable broth, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp red pepper flakes. Bring to a simmer.
4. Add the chopped seaweed and simmer uncovered for 10 minutes, stirring occasionally, until the broth turns slightly gelatinous.
5. Ladle into bowls and top with green onions.

The magic here? The chondrus crispus thickens the broth naturally, giving it a silky texture that’s downright luxurious for a detox sip.

Tip: For extra depth, add a strip of kombu while simmering—just remember to remove it before serving!

Sea Moss and Almond Milk Latte

This creamy, nutrient-packed latte is the perfect way to start your day—naturally sweet, subtly earthy, and packed with gut-friendly goodness.

Ingredients:

• 1 cup unsweetened almond milk
• 2 tbsp prepared sea moss gel
• 1 tbsp maple syrup (or to taste)
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch of nutmeg

Instructions:

1. In a small saucepan, warm the almond milk over medium heat until steaming (about 3–4 minutes)—don’t let it boil.
2. Add the sea moss gel, maple syrup, vanilla extract, cinnamon, and nutmeg. Whisk vigorously for 1–2 minutes until fully blended and frothy.
3. Pour into a mug and enjoy immediately. For an iced version, let the mixture cool before pouring over ice.

The sea moss adds a luxuriously silky texture, while the cinnamon and nutmeg give it a cozy chai-like warmth. Tip: For extra creaminess, blend the latte in a high-speed blender for 20 seconds before serving.

Chondrus Crispus and Spinach Salad

This refreshing salad combines the oceanic crunch of Irish moss (chondrus crispus) with tender spinach for a light yet satisfying bite.

Ingredients:

• 1 cup dried chondrus crispus (Irish moss), soaked and drained
• 4 cups fresh baby spinach, loosely packed
• 1/4 cup thinly sliced red onion
• 1/3 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions:

1. Soak chondrus crispus in cold water for 15 minutes until plump, then drain and pat dry with a towel.
2. In a large bowl, combine spinach, rehydrated chondrus crispus, and red onion.
3. Whisk together olive oil, lemon juice, honey, sea salt, and black pepper in a small bowl until emulsified.
4. Drizzle dressing over the salad and toss gently to coat.
5. Sprinkle feta cheese on top just before serving.

The contrast between the briny Irish moss and creamy feta makes this salad a standout—plus, it comes together in under 20 minutes!

Tip: For extra texture, add toasted sunflower seeds or sub goat cheese for feta.

Irish Moss and Chocolate Mousse

This silky, plant-based mousse gets its dreamy texture from Irish moss—a natural thickener with a subtle oceanic sweetness that pairs perfectly with rich chocolate.

Ingredients:

• 1/4 cup dried Irish moss, soaked overnight
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Drain and rinse the soaked Irish moss, then blend with 1 cup coconut milk on high until completely smooth (about 2 minutes). Strain through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the gel.
2. Whisk in 1/2 cup maple syrup, 1/3 cup cocoa powder, 1 tsp vanilla, and a pinch of salt until no lumps remain.
3. Chill for 4 hours (or up to overnight) until set—it’ll thicken to a lush, pudding-like consistency.

The Irish moss gives this mousse a uniquely light yet creamy body, almost like a cross between traditional mousse and a pot de crème. Serve with fresh berries for a stunning contrast!

Tip: For extra indulgence, fold in whipped coconut cream just before serving.

Sea Moss and Turmeric Golden Milk

This creamy, immune-boosting drink combines the earthy warmth of turmeric with the subtle brininess of sea moss for a latte that feels like a hug in a mug.

Ingredients:

• 2 cups unsweetened almond milk (or milk of choice)
• 1 tbsp dried sea moss gel (or 2 tbsp fresh)
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tbsp pure maple syrup (or honey)
• 1/8 tsp black pepper (boosts turmeric absorption)
• 1/2 tsp vanilla extract

Instructions:

1. In a small saucepan, combine almond milk, sea moss gel, 1 tsp turmeric, 1/2 tsp cinnamon, and 1/4 tsp ginger. Whisk vigorously until the sea moss dissolves (about 1 minute).
2. Heat over medium-low for 5 minutes, stirring frequently—don’t let it boil. When tiny bubbles form at the edges, reduce heat to low.
3. Whisk in 1 tbsp maple syrup, 1/8 tsp black pepper, and 1/2 tsp vanilla. Simmer for 2 more minutes until fragrant and slightly thickened.
4. Strain through a fine-mesh sieve if desired (for ultra-smooth texture) or pour directly into mugs.

The sea moss adds a luxuriously silky mouthfeel that makes this golden milk extra satisfying—almost like a dessert, but with all the wellness perks.

Tip: For an iced version, let the mixture cool completely, then blend with ice cubes until frothy.

Chondrus Crispus and Oatmeal Porridge

This creamy, nutrient-packed porridge combines the subtle brininess of chondrus crispus (Irish moss) with hearty oats for a breakfast that feels indulgent yet wholesome.

Ingredients

• 1/4 cup dried chondrus crispus (Irish moss), rinsed
• 2 cups water
• 1 cup rolled oats
• 1 1/2 cups whole milk (or plant-based milk)
• 1 tbsp maple syrup
• 1/4 tsp sea salt
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon

Instructions

1. Soak chondrus crispus in 2 cups water for 15 minutes until slightly softened. Drain and rinse again.
2. Blend the soaked moss with 1/2 cup fresh water until smooth, about 1 minute. Strain through a fine-mesh sieve into a saucepan, pressing with a spoon to extract all gel.
3. Add oats, milk, maple syrup, sea salt, and cinnamon to the pan. Bring to a gentle boil over medium heat, stirring frequently.
4. Reduce heat to low and simmer for 5–7 minutes, stirring occasionally, until oats are tender and porridge thickens. Stir in vanilla extract.
5. Remove from heat and let stand for 2 minutes before serving.

The Irish moss adds a silky texture and a whisper of ocean minerality that makes this porridge far from ordinary. Top with toasted nuts or fresh fruit for contrast.

Tip: For a thicker gel, blend the soaked moss with just 1/4 cup water. Leftover gel keeps refrigerated for 1 week—stir it into smoothies!

Irish Moss and Pineapple Juice

This refreshing, tropical drink blends creamy Irish moss with tangy pineapple for a naturally sweet sip that feels like a vacation in a glass.

Ingredients:

• 1/4 cup dried Irish moss (soaked overnight)
• 2 cups fresh pineapple chunks
• 1 1/2 cups cold water
• 1 tbsp fresh lime juice
• 1 tbsp pure maple syrup (or to taste)
• 1/2 tsp vanilla extract
• Ice cubes (for serving)

Instructions:

1. Drain and rinse the soaked Irish moss, then add it to a blender with cold water. Blend on high for 1 minute until smooth and slightly thickened.
2. Add pineapple chunks, lime juice, maple syrup, and vanilla extract. Blend again for 30–45 seconds until completely smooth.
3. Strain the mixture through a fine-mesh sieve into a pitcher, pressing with a spoon to extract all the liquid (discard any pulp).
4. Chill for 20 minutes or serve immediately over ice.

The magic here is the Irish moss’s velvety texture—it turns pineapple juice into a lush, almost milkshake-like treat without dairy. Perfect for sipping poolside or as a morning pick-me-up!

Tip: For extra froth, blend the strained mixture with 1/4 cup coconut milk before serving.

Sea Moss and Sweet Potato Mash

This creamy, nutrient-packed mash blends earthy sweet potatoes with the subtle brininess of sea moss for a side dish that’s as wholesome as it is comforting.

Ingredients:

• 2 medium sweet potatoes (about 1 lb), peeled and cubed
• 1/4 cup dried sea moss, soaked and rinsed
• 2 tbsp unsalted butter
• 1/4 cup coconut milk
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 tbsp maple syrup

Instructions:

1. In a medium pot, cover sweet potatoes with water and bring to a boil. Reduce heat and simmer for 15 minutes until fork-tender. Drain.
2. While potatoes cook, blend soaked sea moss with 1/4 cup water in a blender until smooth, about 1 minute.
3. Return drained sweet potatoes to the pot. Add butter, coconut milk, cinnamon, sea salt, and maple syrup. Mash until mostly smooth.
4. Fold in the blended sea moss and stir over low heat for 2 minutes until fully incorporated and warmed through.

The sea moss adds a silky texture and a boost of minerals without overpowering the natural sweetness of the potatoes—perfect for elevating weeknight dinners.

Tip: For extra fluffiness, whip the mash with a hand mixer after adding the sea moss.

Chondrus Crispus and Ginger Tonic

This soothing, mineral-rich tonic combines earthy Irish moss (chondrus crispus) with zesty ginger for a refreshing sip that’s as nourishing as it is delicious.

Ingredients:

• 1/4 cup dried chondrus crispus (Irish moss), rinsed well
• 4 cups filtered water
• 1 (3-inch) piece fresh ginger, thinly sliced
• 2 tbsp honey or maple syrup
• 1 tbsp fresh lemon juice
• 1/8 tsp sea salt

Instructions:

1. In a medium saucepan, combine the chondrus crispus and filtered water. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook uncovered for 20 minutes, stirring occasionally, until the moss is soft and the liquid becomes slightly viscous.
2. Add the sliced ginger and simmer for another 10 minutes to infuse. Remove from heat and let steep for 5 minutes.
3. Strain the mixture through a fine-mesh sieve into a pitcher, pressing the solids with a spoon to extract all the liquid. Discard the solids.
4. Stir in the honey (or maple syrup), fresh lemon juice, and sea salt until fully dissolved. Serve warm or chilled over ice.

The magic here? The Irish moss gives the tonic a silky, almost creamy texture—without any dairy—while the ginger adds a spicy kick that lingers just right.

Tip: For an extra-frothy texture, blend the strained tonic for 10 seconds before serving.

Irish Moss and Blueberry Parfait

This dreamy parfait layers creamy Irish moss gel with juicy blueberries and crunchy granola for a dessert that feels indulgent yet wholesome.

Ingredients:

• 1/4 cup dried Irish moss (soaked overnight)
• 2 cups almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 cup fresh blueberries
• 1/2 cup granola
• 1 tbsp lemon zest

Instructions:

1. Rinse soaked Irish moss thoroughly, then blend with almond milk, 1/4 cup maple syrup, 1 tsp vanilla, and a pinch of salt until completely smooth (about 2 minutes).
2. Pour mixture into a saucepan and simmer over low heat for 10 minutes, stirring constantly until thickened like pudding. Let cool 15 minutes.
3. Layer 1/3 of the Irish moss gel into glasses, followed by 1/3 cup blueberries, 2 tbsp granola, and a sprinkle of lemon zest. Repeat twice more.
4. Chill for at least 1 hour before serving to let flavors meld.

The Irish moss adds a silky, custard-like texture that pairs perfectly with the pop of fresh berries—a showstopper for brunch or dessert!

Tip: For extra creaminess, swap almond milk for full-fat coconut milk.

Sea Moss and Quinoa Stuffed Peppers

These vibrant stuffed peppers are packed with protein-rich quinoa and nutrient-dense sea moss for a wholesome, flavorful twist on a classic.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/4 cup rehydrated sea moss gel
• 1/2 cup black beans, rinsed and drained
• 1/3 cup corn kernels (fresh or frozen)
• 1/4 cup diced red onion
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/4 cup shredded vegan cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place peppers upright in the dish.
2. In a skillet, heat 1 tbsp olive oil over medium. Sauté red onion and garlic for 2 minutes until fragrant. Stir in 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt.
3. Add black beans, corn, and cooked quinoa to the skillet. Cook for 3 minutes, then remove from heat and fold in 1/4 cup sea moss gel until evenly combined.
4. Spoon the quinoa mixture into the peppers, packing gently. Top with vegan cheese (if using). Cover the dish with foil and bake for 25 minutes. Uncover and bake 5 more minutes until cheese melts.
5. Garnish with fresh cilantro before serving.

The sea moss gel adds a subtle umami richness while keeping the filling luxuriously moist—no dry quinoa here!

Tip: For extra creaminess, blend the sea moss gel with a splash of vegetable broth before mixing it into the filling.

Chondrus Crispus and Carrot Soup

This silky, umami-packed soup combines earthy carrots with the subtle brininess of chondrus crispus (Irish moss) for a nourishing bowl that feels both comforting and unique.

Ingredients:

• 1 oz dried chondrus crispus (Irish moss), rinsed
• 1 lb carrots, peeled and chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cumin
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Soak chondrus crispus in cold water for 15 minutes until softened. Drain and roughly chop.
2. In a pot, heat 1 tbsp olive oil over medium. Add onion and sauté for 3 minutes until translucent. Stir in garlic and ½ tsp ground cumin; cook for 1 minute until fragrant.
3. Add carrots, chondrus crispus, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, covered, until carrots are tender.
4. Blend soup until smooth using an immersion blender or countertop blender. Stir in 1 tsp salt, ½ tsp black pepper, and 1 tbsp lemon juice.
5. Ladle into bowls and garnish with fresh parsley.

The chondrus crispus adds a delicate oceanic depth to the sweetness of the carrots, while a splash of lemon brightens every spoonful. Tip: For extra creaminess, blend in ¼ cup coconut milk with the broth.

Conclusion

With so many delicious and nutritious ways to enjoy Chondrus crispus (Irish moss), we hope this roundup inspires you to get creative in the kitchen! Whether you’re blending it into smoothies or whipping up a savory dish, there’s something for everyone. Don’t forget to try a recipe, share your favorite in the comments, and pin this article for later—happy cooking!