Carrot Ginger Soup

steps

1. In a soup pot or skillet with high sides, heat canola oil and butter over medium-high heat. Add chopped onion and kosher salt and cook, stirring occasionally, until onion is translucent. Lower heat and add garlic cloves and grated ginger. Stir in  freshly ground coriander seed and cayenne. Cook until garlic begins to color, and then add chopped carrots. Continue to stir and cook over medium heat until carrots start to brown. Add chicken or vegetable stock and bring to a boil over high heat. Lower heat and simmer until carrots are soft enough to mash against the side of the pot, about 30 minutes.
2. Remove soup from heat and puree. If using an immersion blender, puree soup in pot until smooth. Otherwise, cool soup and working in batches, transfer to a blender to puree until smooth. Return soup to pot and warm over medium heat, stirring in coconut milk until incorporated. Taste and adjust for salt. Ladle soup into bowls and garnish with chopped cilantro and wedges of lime.