Coconut Curry Carrot Soup with Avocado Crème Fraiche and Pepitas | Publix Super Markets

Ingredients

• 3 oz shallots
• 1 serrano pepper
• 6 cloves garlic
• 2 lb carrots
• 2 tablespoons coconut oil
• 2 tablespoons ginger stir-in paste
• 1 1/2 teaspoons avocado toast seasoning, divided
• 1 (4 oz) jar red curry paste
• 4 cups reduced-sodium chicken (or vegetable) stock, divided
• 1 (13.66 oz) can coconut cream (or milk)
• 1/4 cup pickled sliced jalapeños
• 2 green onions
• 1/4 bunch fresh cilantro
• 8 oz crème fraiche
• 1/4 cup prepared guacamole
• 2 limes
• 6 tablespoons pepitas