Farm Share Carrots

This week's farm share included a big batch of carrots, so I decided to turn them into a Chilled Curried Carrot Soup.

Here's the recipe:

2 Tbs. unsalted butter or vegetable oil
1 lb. carrots, peeled and thinly sliced
1 medium onion, chopped
1 large shallot, sliced
2 cloves garlic, chopped
1 heaping Tbs. minced fresh ginger
1 tsp. seeded and minced fresh serrano or jalapeno
1 tsp. ground coriander
3/4 tsp. Madras-style hot curry powder
Kosher salt
3 cups chicken broth
1/2 cup coconut milk
1-1/2 Tbs. fresh lime juice; more to taste
Freshly ground black or white pepper
Fresh cilantro leaves for garnish
Toasted pepitas or pine nuts for garnish

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, jalapeno, 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, about 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.  Puree 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.