- 1 (13.5-ounce) can coconut milk
- 1 medium yellow onion, chopped
- 3/4 teaspoon sea salt
- 2 teaspoons peeled, grated fresh ginger
- 2 teaspoons Thai yellow or red curry paste
- 1 clove garlic, peeled and chopped
- 12 ounces baby carrots, quartered lengthwise
- 2 3/4 cups low-sodium vegetable broth, plus more as needed
- 2 tablespoons freshly squeezed lime juice (from about 1 lime)
- 15 large cilantro sprigs plus 5 small cilantro sprigs
- 1/4 cup plus 1 teaspoon black or white chia seeds
- Heat 1?3 cup of 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 cilantro 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 cilantro 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 1?4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.