Spiced Coconut Carrot Soup | Peachy the Magazine

Name: 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)

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This recipe is featured in our January 2018 Food + Entertaining article, The Best Soups to Get You Through Winter. Puréed soups are easy because they don’t require lots of knife work...but they...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.

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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)