2 tbsp. butter
2 tbsp. vegetable oil
2 cups onion, chopped
1 tbsp. curry powder
Kosher salt and freshly ground pepper
6 cups chicken stock (or vegetable)
4 lbs. carrots, peeled and cut into chunks
1 can coconut milk
¼ cup fresh orange juice
Heat butter and oil in a Dutch oven or heavy soup pot. Add onions, curry powder, 1 tbsp. salt and a few turns of fresh pepper. Cook, stirring frequently, until onions are softened, about 5 minutes.
Add stock, carrots and 4 cups of water. Bring to a boil, reduce heat and simmer until carrots are soft, about 20 minutes.
In a blender, carefully purée soup in small batches and put in a clean pot. Stir in coconut milk and additional water to desired consistency. Taste soup and adjust seasoning if needed. Can be refrigerated at this point. Gently reheat if serving hot and stir in orange juice right before serving.
Garnish with a small spoonful of yogurt and a few cilantro leaves plus a sprinkle of toasted coconut if you like.