1 pound carrots, peeled and chopped

Carrot juice (optional, to adjust texture)

14 ounces unsweetened canned coconut milk

1 small tomato or a handful of cherry tomatoes, chopped

1 rib celery, chopped

Small knob of ginger or ginger paste

1 tablespoon chopped shallot

1 tablespoon olive oil

1 tablespoon balsamic or white balsamic vinegar

Cilantro leaves and stems

Kosher salt

Suggested garnishes: coconut milk swirl, chopped cilantro, grated carrots, chile crisp, or a drizzle of olive oil

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Add chopped carrots to a high-powered blender with about ½ cup water or carrot juice and ½ cup coconut milk.
Blend slowly, increasing speed as carrots break down, pausing to stir and adding liquid if needed until smooth.
Add tomato, celery, ginger, shallot, olive oil, vinegar, cilantro, salt, and remaining coconut milk; blend until completely smooth and creamy.
Pour soup into a container and refrigerate for at least 2 hours to chill and develop flavors.
Before serving, stir well, ladle into bowls, and garnish as desired.