Name: Creamy Chia Coconut Ginger-Carrot Soup
Yield: serves 4
Ingredients: 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

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Photo by Eric Wolfinger

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Recipe notes

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Recipe notes

37 Best Carrot Recipes for Stunning Sides, Silky Soups, and Craveable Snacks

31 Vegan Soup Recipes for Every Season

77 Ways to Use a Can of Coconut Milk

12 Ways to Cook With Chia Seeds

How to Make the Most of Carrot Season

A Week of Early Fall Dinners