Creamy Coconut Ginger-Carrot Soup

This soup has a Thai twist and is full of flavor! Perfect for making a large batch and eating throughout the week!

1 (13.5-ounce) can coconut milk (I used light coconut milk)
1 medium yellow onion; chopped
1/2 teaspoon sea salt (optional—I omitted this)
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 uncov¬ered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasion¬ally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.

Yield: Makes 4 Servings
Nutrient Breakdown: Calories 132, Total Fat 7g, Saturated Fat 2.5g, Cholesterol 0, Sodium 422mg, Carbohydrate 20g, Dietary Fiber 7g, Protein 7 g
Exchanges: 4 Vegetables, 1 High-fat meat.