We'd serve this with warm naan bread. If you don't have curry paste, you can use curry powder instead; just add it after sautéing the onion so it doesn't burn.
1 tablespoon butter
1/2 small onion, chopped
1 garlic clove, minced
2 teaspoons yellow curry paste*
1/4 teaspoon cayenne
1/2 teaspoon kosher salt
1 pound baby carrots, chopped
2 cups reduced-sodium chicken broth
1 can (15 oz.) coconut milk
1/4 cup plain whole-milk yogurt
3 tablespoons finely chopped cilantro
How to Make It
Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.
Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.
*Find in grocery stores' Asian-foods aisle.
Note: Nutritional analysis is per 1 1/4-cup serving.