Creamy Carrot Ginger Soup

1. Roast the carrots and onion. Heat oven to 425°F. On a rimmed baking sheet, toss carrots and onion wedges with 2 tablespoons olive oil, 1 teaspoon salt, and the pepper. Roast for 25 to 30 minutes, stirring once, until carrots are very tender with browned edges and the onions are lightly caramelized.
2. Build the base. In a large pot over medium-low heat, warm the remaining 1 tablespoon olive oil. Add garlic and ginger and cook for 30 to 60 seconds, stirring constantly, just until fragrant. If anything starts to brown too fast, lower the heat. Bitter garlic isn't the vibe.
3. Simmer. Add the roasted carrots and onion to the pot. Pour in the broth and bring to a simmer. Simmer for 5 minutes so everything gets friendly.
4. Blend until silky. Carefully blend the soup until smooth using a blender (work in batches, vent the lid, start on low, and cover with a towel) or an immersion blender. If it's too thick, add a splash more broth.
5. Make it creamy. Stir in the coconut milk and warm over low heat for 2 to 3 minutes. Add lemon juice and the remaining 1/2 teaspoon salt, then taste. Adjust with more salt and lemon as needed.
6. Finish and serve. Ladle into bowls. Add a swirl of cream, yogurt, or extra coconut milk. If you're using yogurt, keep it as a topping or add it off heat so it doesn't curdle. Top with toasted seeds and herbs. Serve hot with something dunkable.

Quick seed toasting: Toast seeds in a dry skillet over medium heat for 2 to 4 minutes, stirring often, until fragrant and lightly popping. Cool for a minute, then sprinkle away.