Some combinations are obvious. Things like chocolate and peanut butter or almonds and strawberries or salt and pepper. A best friend and you, a vacation and a margarita, a slow walk with serious introspection. Peas and carrots.

The less obvious combinations might be harder to discover but that shouldn’t discount the intensity of their synchronicity. Maybe you’re giving a chance to someone or something. Something that you’ve never tried before but have been curious about. You should. It might be worth it. If you don’t try, you never know what you could be missing out on. How amazing it could be.

I bet carrot never knew how it melded with coconut. Not until it was sauteed with aromatics and spices and boiled with broth and the milk of the coconut and blended into a bright and beautiful soup. It took a chance, and succeeded.

I hope you try it; and other things, too.

Spiced carrot & coconut soup

Note: this soup is also fabulous served chilled the next day.

2 tablespoons ghee or other fat or choice

1 onion, sliced

1 heaping tablespoon fresh ginger

2 teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon ground turmeric

2 tablespoons cilantro stems, finely minced

3-4 cups sliced carrots

4 cups water or stock

1 cup full-fat coconut milk, plus extra for drizzling

Kosher salt

Juice of 1 lime, plus more if needed

½ jalapeno chile, seeded and finely diced, or a pinch of red pepper flakes

2 tablespoons finely chopped cilantro

1 tablespoon slivered basil

1/2 teaspoon sumac, optional

In a wide soup pot, heat the ghee over medium heat and add the onion, saute it for 8 minutes. Add the ginger, spices, and cilantro stems, and cook over medium heat for a minute. Add the carrots and saute for another 5 minutes, until nicely caramelized. Add the water or stock, coconut milk, and 1 ½ teaspoons salt and bring to a boil. Lower the heat, cover, and simmer until the vegetables are soft, about 20 minutes.

Let the soup cool a bit, and using an immersion blender or blender, puree until very smooth. Season with the lime juice and with more salt, if needed. Just before serving, top with jalapeno, cilantro, basil, and a drizzle of coconut milk. Sprinkle with a bit of the sumac, if using.