How to Make It
1. Heat oil in a saucepan over medium; swirl to coat. Add 1/3 cup scallions; cook 3 minutes. Stir in carrot, ginger, and chopped chile; cook 2 minutes. Add chicken stock, water, and cilantro stems to pan; simmer 30 minutes or until carrots are soft. Cool 10 minutes; discard cilantro stems.
2. Place carrot mixture, coconut milk, brown sugar, lime juice, and salt in a blender; process until smooth. Return to pan; heat over medium-low until warm. Serve with sliced Fresno chile and cilantro, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews