Step 1

Heat the oil in a large pot over medium heat until shimmering. Add the onion and cook until soft and translucent, about 5 minutes.

Step 2

Stir in the curry paste and ginger and cook until fragrant, about 1 minute. Add the carrots, coconut milk, and broth. Bring to a boil. Reduce the heat to low, cover, and simmer until the carrots are tender, 20 to 25 minutes.

Step 3

Stir in the nut butter. Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth. (Alternatively, use an immersion blender.) Taste and season with salt (I used 3/4 teaspoon, but the amount will depend on whether the nut butter was salted or not) and several grinds of pepper.

Step 4

Divide the soup among bowls and top with cilantro, peanuts and lime wedges.