Cold Carrot Soup

Heat butter in a large pot over medium heat and sauté the chopped onion until softened and translucent, about 3-4 minutes.

Add curry powder to the pot and stir constantly for about 1 minute to bloom the spices and release their flavors.

Add the small carrots and stock to the pot, stirring well to combine all ingredients.

Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the carrots are very tender and easily pierced with a fork.

Remove the pot from heat and allow the soup to cool to room temperature, about 10-15 minutes.

Pour the soup into a blender or use an immersion blender to puree until completely smooth.

Stir the coconut milk into the pureed soup until well incorporated.

Season the soup with salt and pepper to taste, adjusting as needed.

Chill the soup in the refrigerator for at least 2 hours, or until completely cold before serving.