Carrot Coconut Soup
Adapted loosely from Bon Appetit

If you don’t keep kosher, you can certainly swirl some lime-zest-and-piment-d’espelette creme fraiche before serving. The squeeze of lime at the end – is transformative – don’t skip it.

1/4 cup extra-virgin coconut oil
2 pounds carrots, peeled and chopped
4 to 6 shallots, peeled and thinly sliced
Kosher salt
Freshly ground black pepper
1 quart chicken stock
2 (13.5 ounce) cans unsweetened light coconut milk
2 tablespoons sambal oelek
2 limes, quartered
Pimenton d’espelette, for garnish

Melt coconut oil in a large pot over medium-high heat. Add the carrots and shallots and cook, stirring, until carrots are softened, about 15 minutes. Season with salt and pepper. Stir in the stock, coconut milk, and sambal oelek. Bring to a boil, reduce heat to low, and simmer, stirring from time to time, until the vegetables are very soft and the liquid has slightly reduced, about 30 minutes.

Remove from heat and let the soup cool slightly. Puree the soup in a blender until smooth. If using a stand blender, you will need to do this in batches and start on the lowest speed, gradually increasing to the highest.

Divide soup among bowls, and add a generous squeeze of lime juice. Top with a pinch of pimenton d’espelette. Serve immediately.

Make Ahead: this soup can be made ahead and frozen. To reheat, you may need to loosen it up with a bit of water – to get the consistency you like.