Place steamer basket into a pot and add water, leaving an inch or two of space below the steamer. Bring water to a boil, then lower temperature to medium. Add carrots to basket; cover with lid and steam 12 to 15 minutes, until easily pierced with fork yet shape stays intact. Transfer carrots to a strainer, then add onion to steamer and top with grated ginger; steam until onion is soft and translucent, about 5 minutes. With a blender or food processor, blend together carrots, onion, ginger, and a cup or so of vegetable broth until smooth. Transfer to a pot over medium heat; stir in remaining broth, lemon juice, and spices. Add a bit of water to thin, if needed. Cook until simmering. Remove from heat, swirl in coconut milk, and serve hot, topped with seeds.
*Bagged baby carrots are convenient for steaming because they're cut to a uniform size, which aids in an even cook time.
Per serving: 312 calories, 25 grams fat (21 grams saturated fat), 21 grams total carbohydrates, 0 milligrams cholesterol, 796 milligrams sodium, 6 grams fiber, 5 grams protein.
