This velvety, sweet, and slightly spicy orange soup was inspired by Thai cuisine. Serve it as a starter before spiced sautéed tofu stir-fry, or the Thai turkey burgers.

MAKES ABOUT 7 1/2 CUPS

INGREDIENTS

• 1 tablespoon safflower or coconut oil
• 1 cup finely chopped red onion
• 1 1/2 tablespoons finely chopped jalapeño (seeds and membrane removed)
• 1 heaping tablespoon peeled, trimmed lemongrass, minced
• 1 tablespoon finely chopped fresh ginger
• 4 cups 1/4-thick-slices carrot (about 4 large)
• 2 tablespoons tomato paste
• 1 quart vegetable broth or stock
• 1 (14-ounce) can (full-fat) coconut milk (about 1 3/4 cups), well shaken
• 2 scant tablespoons fresh, strained lime juice
• 1 tablespoon agave nectar
• 1/4 teaspoon kosher salt
• Optional for serving: finely chopped fresh cilantro leaves

PREPARATION

1. Heat the oil in a Dutch oven or medium-large saucepan over medium heat.
2. When warm, add the onion, jalapeño, lemongrass, and ginger, and sauté until softened, 3 to 4 minutes.
3. Add the carrots, and sauté for 3 minutes.
4. Stir in the tomato paste and cook for 1 minute.
5. Add the broth, coconut milk, lime juice, agave nectar, and salt, and bring to a boil over medium-high heat.
6. Cover and simmer over low heat until the carrots are very tender, about 30 minutes.
7. Puree with an immersion blender, blender, or food processor until very smooth (make sure no chunks remain).
8. Ladle into bowls and serve, garnishing with the cilantro.