Created by Luvcookn on February 17, 2023
Step 1: Finely grind coriander seeds in spice mill or with mortar and pestle; set aside.
Step 2: Heat oil in a small pot over medium-high.
Step 3: Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes.
Step 4: Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes.
Step 5: Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes.
Step 6: Add fish sauce, if using.
Step 7: Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.
Step 8: Toss sliced carrot with lemon juice in a small bowl; season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine.
Step 9: Divide soup among bowls. Top with carrot-herb salad just before serving.