2 tbsp. butter

1 lb. carrots, peeled and thinly sliced

1 medium onion, chopped

1 large shallot

2 cloves garlic, chopped

1 heaping tbsp. grated fresh ginger

1 tsp. fresh jalapeno pepper, minced

1 tsp. ground coriander

3/4 tsp. curry powder

3 cups chicken broth or water

salt

1/2 cup coconut milk

1 1/2 tbsp. fresh lime juice

freshly ground black pepper

Cilantro or parsley for garnish

2 tbsp. pumpkin seeds (Pepitas)

In a small pan, toast hulled pumpkin seeds till lightly roasted; set aside for garnish. (These toasted pumpkins seeds are called pepitas.)

In a soup pot, melt butter over medium heat. Add carrots, onion and shallot and cook, stirring occasionally until slightly softened, about 6 minutes. Add the ginger, garlic, chile, coriander, curry powder and a generous pinch of salt. Cook until fragrant; another minute or two. Pour in the chicken broth, cover partially, and bring to a boil over high heat. Reduce heat and simmer gently until the vegetables offer no resistance when mashed against the side of the pot with a wooden spoon, 25-30 min. Remove from heat.

Puree the soup by either blending in batches in food processor or using stick blender in soup pot. Stir in the coconut milk and lime juice; season to taste with salt and pepper. Ladle the soup into bowls and garnish with cilantro or parsley and toasted pepitas.

This soup is also delicious served chilled. If choosing the chilled version, cool completely. Before serving, thin the soup gradually with up to 1 cup water and adjust seasonings. Garnish as above.