The thing that Thai food gets just right is the balance of sweet and spicy. While the chili sauce raises the heat, the coconut cools it down. This soup takes notes from the Southeast Asian cuisine, but it’s completely accessible to everyday cooks. After becoming a huge fan of Carrot Ginger soup last year, I thought I’d expand my carrot cuisine, and try a different take — Carrot Coconut soup. While this soup would be good all year long, the colors and flavors make it perfect for fall. I served it with a gooey brie grilled cheese on multigrain bread and a smear of apricot jam. The consistency of this soup is perfect for dunking. Carrot Coconut Soup Serves about 4 Ingredients 1/4 butter (or olive oil if you’re vegan) 1 pound carrots, washed, chopped 1 large onion, chopped salt pepper 2 cups (1 can) vegetable broth, (chicken broth if non-vegetarian) 14…