Coconut Curry Carrot Soup

Ingredients

• 2 Persian cucumbers (cut into ¼‑inch dice)
• ½ cup roughly chopped roasted peanuts
• 2 tablespoons candied ginger (cut into 1/8‑inch dice)
• 2 tablespoons minced fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons toasted coriander seeds
• ½ large onion (chopped)
• 1 (3‑inch) piece fresh ginger (peeled and chopped)
• 2 tablespoons sweet curry powder
• 1 tablespoon chili paste (or to taste)
• 3 cloves garlic (peeled and chopped)
• 3 anchovy fillets (optional)
• 1 teaspoon lime zest
• ½ teaspoon kosher salt (plus more as needed for seasoning)
• 3 pounds carrots (peeled and chopped)
• 4 cups chicken or vegetable stock
• 2 cups water
• 1 tablespoon brown sugar
• 1 (14oz) can coconut milk
• 3–4 tablespoons lime juice to taste
• white pepper (as needed for seasoning)