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Ingredients

• 2 tablespoons  unsalted butter or vegetable oil
• 1 pound  carrots, peeled and thinly sliced
• 1 medium  onion, chopped
• 1 large  shallot, sliced
• 2 cloves  garlic, chopped
• 1   heaping tablespoon minced fresh ginger
• 1 teaspoon  seeded and minced fresh serrano or jalapeno (about 1/2 a medium-size chile)
• 1 teaspoon  ground coriander
• 3/4 teaspoon  Madras-style hot curry powder
•   Kosher salt
• 3 cups  homemade or low-salt canned chicken broth or water
• 1/2 cup  coconut milk
• 1-1/2 tablespoons  fresh lime juice; more to taste
•   Freshly ground black or white pepper
•   Fresh cilantro leaves for garnish
•   Toasted pepitas or pine nuts for garnish

Description

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 M

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