Spiced Coconut Carrot Soup | Peachy the Magazine

Ingredients

• 1 tablespoon coriander seeds
• 2 tablespoons virgin coconut or extra-virgin olive oil
• 1 1/2 pounds carrots, peeled, chopped (about 4 cups), plus 1 carrot, thinly sliced
• Kosher salt
• 2 red chiles, such as Fresno or cayenne, seeded, chopped
• 1 large shallot, chopped
• 1 1-inch piece ginger, peeled, finely grated
• 4 garlic cloves, chopped
• 2 teaspoons curry powder
• 1 15-ounce can unsweetened coconut milk
• 1 teaspoon fish sauce (optional)
• 2 tablespoons fresh lemon juice
• Crushed red pepper flakes, toasted sesame seeds, sliced scallions and/or cilantro leaves (for serving)