Coconut Carrot Soup with Cumin Oil Recipe

Ingredients (17)

• For the coconut carrot soup
• 3 tablespoons canola oil
• 1 medium white or yellow onion, finely diced
• 12 ounces (3 cups) carrots, cut into 1/8-inch rounds
• 1 teaspoon kosher salt, divided plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 (13.5-ounce) can full-fat coconut milk
• 2 cups vegetable stock, plus more if needed
• 2 teaspoons garam masala
• 1/2 teaspoon mild chili powder, such as Kashmiri chili powder
• 1/4 cup loosely packed cilantro, chopped, for garnish
• For the cumin oil
• 2 tablespoons neutral oil, such as canola
• 1 teaspoon cumin seeds
• 1 clove garlic, thinly sliced