Name: Spiced Coconut Carrot Soup
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 2 tablespoons virgin coconut or extra-virgin olive oil; 1½ 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); A spice mill or mortar and pestle

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Photo by Alex Lau, Styling by Chris Morocco

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

Recipe notes

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