Ingredients:

• 2 tablespoons butter
• 1 pound carrots, peeled and thinly sliced
• 1 medium onion, chopped
• 1 large shallot, sliced
• 4 garlic clove, chopped
• 1 tablespoon minced fresh ginger
• 1 teaspoon seeded and minced fresh jalapeno
• 1 teaspoon Madras-style curry powder
• Kosher salt
• 3 cups chicken broth
• ½ cup coconut milk
• 1 ½ tablespoons fresh lime juice
• Freshly ground black pepper
• Fresh cilantro leaves for garnish
• Toasted pepitas or pine nuts for garnish

Instructions:

1. Heat butter in a wide soup pot over medium.  Add the carrots, onion and shallot and cook stirring occasionally until slightly softened, about 6 minutes.  Add the garlic, ginger, chile, coriander, curry and a generous pinch of salt.  Cook until fragrant, another minute.
2. Pour in the chicken broth, cover partially and bring to a boil over high heat.  Reduce the heat and simmer gently until the veggies offer no resistance when mashed against the side.  Remove from the heat.
3. Puree the soup in batches in a blender and add the coconut milk and lime juice.  Season to taste with salt and pepper and chill thoroughly.
4. Serve with chosen garnishes.

Comments: Taken from Cook’s Illustrated.  You can add more curry powder if you like it spicier.