Servings: 4
Most supermarkets carry Madras-style curry powder, which is the type I recommend. I suggest buying a new can at least every six months-curry powder loses much of its punch over time. The 3/4 teaspoon curry powder here will give you a fragrant soup with mild warmth. If you like things spicier, just add a bit more. Pepitas are olive-green hulled pumpkin seeds which have a delicate, sweet flavor that comes alive when lightly toasted.
Ingredients
2 Tbsp unsalted butter or vegetable oil
1 lb carrots, peeled and thinly sliced
1 med onion, chopped
1 lg shallot, sliced
2 cloves garlic, chopped
1 heaping Tbsp minced fresh ginger
I tsp seeded and minced fresh serrano or jalapeño (ab 1/2 a medium-size chile)
1 tsp ground coriander
3/4 tsp Madras-style hot curry powder
Kosher salt
3 cup homemade or low-salt canned chicken broth or water
1/2 cup coconut milk
1 1/2 Tbsp fresh lime juice; more to taste
Freshly ground black or white
pepper
Fresh cilantro leaves for garnish
Toasted pepitas or pine nuts for garnish
Directions
Heat the butter or oil in a wide soup pot over medium heat. Add the carrots, onion, and shallot and cook, stirring occasionally, until slightly softened, about 6 minutes. Add the garlic, ginger, chile, coriander, curry powder, and a generous pinch of salt. Cook until fragrant, another minute. Pour in the chicken broth, cover partially, and bring to a boil over high heat.
Reduce the heat and simmer gently until the vegetables offer no resistance when mashed against the side of the pot with a wooden spoon, 25 to 35 minutes. Remove from the heat.
Ladle some solids and broth into a blender, taking care to fill the jar no more than two-thirds full. Before turning on the blender vent the lid by removing the pop-out center if there is one, or just open the lid a bit. (Venting prevents the heat from building up inside the blender, which could cause hot soup to spew out all over the kitchen.) For extra precaution, drape a clean dishtowel over the vented lid as well. Purée the soup in batches if needed and then strain through a medium sieve.
Stir in the coconut milk and lime juice; season to taste with salt and pepper. Chill thoroughly. Before serving, thin the soup gradually as needed with up to 1 cup of water and adjust the seasonings. Ladle the soup into bowls or cups.
Garnish with a few cilantro leaves and the pepitas or pine nuts.