2 cloves of garlic, minced (about 1 heaping tablespoon)
1 tablespoon grated ginger
2 tablespoons Thai red curry paste, or according to your taste
1 teaspoon ground cumin
4–5 cups diced peeled carrots
3 1/2 cups vegetable broth (you could also use chicken broth)
1 cup light coconut milk
salt and pepper to taste
cumin seeds, olive oil, coconut milk, and lime wedges for serving
Heat olive oil in a large saucepan over medium heat. Add onions and saute until onions are translucent, about 4 minutes. Add the garlic and saute for 2 minutes more.
Add ginger and curry paste and saute for another 4 minutes, until softened and fragrant. Add cumin and diced carrots. Stir to incorporate. Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes. Remove from heat and allow to cool for 20 minutes.
Using a blender, blend soup in batches until smooth. (You can also use an emulsion blender in the pot and never have to move the soup… if you’re into that sort of convenience.) Return soup to pot, stir in coconut milk. Add salt and pepper to taste. Top with a drizzle of olive oil and toasted cumin seeds if you have them. Serve with a wedge of lime.