1. 1. In 4-qt. Dutch oven, heat olive oil over medium heat. Add onion and celery. Cook and stir until vegetables are tender, about 5 minutes.  
2. 2. Add peas, broth, coconut milk, and salt. Bring mixture to boiling. Reduce heat and simmer, uncovered, for 6 to 8 minutes or until peas are tender. Remove from heat and stir in spinach, chives, and lime juice.  
3. 3. Transfer soup to a blender and blend mixture until smooth, working in batches as needed. Serve warm; garnish with optional toppings, if desired. 

Each serving contains: 207 calories, 11 g fat, 8 g saturated fat, 0 g trans fat, 0 mg cholesterol, 683 mg sodium, 18 g carbohydrates, 5 g fiber, 7 g sugar, 7 g protein. Daily values: 29% vitamin A, 13% vitamin C, 1% calcium, 11% iron.