Curry Carrot Ginger Soup

1 tablespoon coriander seeds
2 tablespoons vegetable oil
1/4 cup minced shallot
1/4 cup minced fresh ginger
1 1/2 tablespoons Madras curry powder
1 tablespoon sambal oelek or other Asian
chile sauce
2 garlic cloves, thinly sliced
1 teaspoon shrimp or anchovy paste
2 kaffir lime leaves or 1 teaspoon finely
grated lime zest
Kosher salt
3 pounds carrots, peeled and chopped
(about 5 large carrots)
4 cups low-sodium chicken or vegetable
broth
3/4 cup fresh carrot juice
2 tablespoons light brown sugar
One 14-ounce can coconut milk
1 tablespoon fresh lime juice
Freshly ground white pepper
Chopped cilantro and lime wedges, for
serving

In a small skillet, toast the coriander seeds over moderate
heat until fragrant, about 2 minutes. In a large saucepan, heat
the oil until shimmering. Add the toasted coriander seeds,
shallot, ginger, curry powder, sambal oelek, garlic, shrimp
paste and kaffir lime leaves and season with salt. Cook over
moderately high heat, stirring until fragrant and the 
vegetables are softened, about 2 minutes. Add the carrots,
broth, juice and sugar and bring to a boil. Simmer over
moderately low heat until the carrots are very tender, about
30 minutes.
Working in batches, carefully puree the hot soup in a blender
or food processor until smooth. Strain the soup through a
medium sieve and return it to the saucepan. Stir in the
coconut milk and lime juice and bring to a simmer. Season
the soup with salt and white pepper. Ladle the soup into
bowls, garnish with cilantro leaves and serve with lime
wedges.
MAKE AHEAD The soup can be refrigerated overnight. Reheat gently before serving.