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This creamy yet cream-free carrot soup is a riff on a recipe by Alice Waters. The carrots’ sweetness is grounded by oniony shallot and herbal cilantro, and boldly accented with fragrant coriander, citrusy lime and spicy chili(es). For a colorful, aromatic flourish, we make a simple relish-like garnish with some of the same ingredients in the soup, then drizzle individual bowlfuls with olive oil to add fruity richness.
tablespoons extra-virgin olive oil, plus more to serve
pounds carrots, peeled, halved lengthwise and cut into 1-inch pieces
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