Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add chopped, onion, salt and cook while stirring until onion is softened. Put in the ginger, curry paste, and garlic and cook while stirring continously
Add carrots, vegetable broth, lime juice, cilantro springs, and the remaining coconut milk and bring to a boil over high heat. Heat on low flame till carrots are tender. Puree the cilantro springs in a blender
Transfer the pureed soup to a clean saucepan and place over low heat. Put in the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency
Garnish it with chia seeds, cilantro and serve it hot
