Cream of Carrot Soup with Ginger & Curry - Andrew Zimmern

Ingredients

• 1 tablespoon coriander seeds
• 2 tablespoons vegetable oil
• 1/4 cup minced shallot
• 1/4 cup minced fresh ginger
• 1 1/2 tablespoons Madras curry powder
• 1 tablespoon sambal oelek or other Asian chile sauce
• 2 garlic cloves, thinly sliced
• 1 teaspoon shrimp or anchovy paste
• 2 kaffir lime leaves or 1 teaspoon finely grated lime zest
• Kosher salt
• 3 pounds carrots, peeled and chopped (about 5 large carrots)
• 4 cups chicken stock
• 3/4 cup fresh carrot juice
• 2 tablespoons light brown sugar
• One 14-ounce can coconut milk
• 1 tablespoon fresh lime juice
• Freshly ground white pepper
• Chopped cilantro and lime wedges, for serving