Roasted Carrot and Coconut Soup

 1¼ pounds carrots, roughly chopped (about 3½ cups)

 2 tablespoons olive oil, divided

 ½ teaspoon kosher salt

 2 cups chopped yellow onion

 2 tablespoons red curry paste, or 1 tablespoon curry powder

 2 teaspoons grated peeled fresh ginger

 1 teaspoon crushed red pepper

 1 (15-oz.) can cannellini beans, drained

 3 cups vegetable or chicken stock

 1 (15-oz.) can coconut milk

 3 tablespoons fresh lime juice

 1/2 teaspoon black pepper

 1 cup chopped fresh cilantro

Preheat oven to 425°F. Toss carrots, 1 tablespoon of the oil, and ½ teaspoon salt on a large baking sheet. Roast until carrots are fork-tender, about 20 minutes, stirring once halfway through.

Meanwhile, heat remaining 1 tablespoon oil in a large pot over medium heat. Add onion and cook, stirring often, until lightly browned, 10 to 15 minutes. Add curry paste, grated ginger, and crushed red pepper and cook, stirring constantly, until fragrant, about 1 minute. Add roasted carrots, cannellini beans, stock, and coconut milk. Bring to a boil, then reduce heat to medium and simmer for 5–10 minutes, until flavors are melded.

Pour into a blender or use a handheld immersion blender to process until smooth. Stir in lime juice, black pepper, and salt to taste. Divide among bowls and garnish with fresh cilantro before serving.