My CSA box gives me carrots every week and they tend to pile up so I needed a way to use up like 4 or 5 bunches of smallish, sweet, delicious carrots and decided to make soup. I find carrot soup sort of boring and one-dimensional so I tried something new and thought I'd share.
Saute a leek, 1/2 an onion, 2 stalks celery and chopped garlic and ginger. Add homemade Moroccan spices (coriander, cumin, and I don't remember what else, as I made them awhile ago, but toasted and ground by hand) salt, pepper and some Allepo pepper. Add 1 qt. chicken broth and the chopped up carrots. Here's the exciting part: I added about 1/3 cup red lentils for body, protein and another flavor layer. Don't know why I thought of this. Just popped into my head. Cooked all until soft. Pureed in blender, put back in pan and added about 2/3 of a can of coconut milk. Garnish with cilantro. Really quite good. Rich and thick and I could taste the earthy lentils just faintly. They balanced the sweet coconut milk and carrots nicely.