Once you tap the basic formula for a pureed vegetable soup, the possibilities can yield a lifetime of happy, healthy eating. The basic technique is simple: Saute aromatics such as onion, garlic, leek and ginger; add a vegetable and broth plus seasonings; cook until the vegetable is tender; and then blend until smooth. Hot soup is a supremely comforting and satisfying way to get your vegetables when it's cold out, and chilled variations can take you through summer.

This recipe applies that method to carrots, using the trifecta of onion, garlic and ginger -- plus cumin, coriander and turmeric for a classic Indian curry flavor. A finishing touch of honey tempers the spices and brings out the sweetness of the vegetable, and coconut milk adds a fragrant richness. The soup is a fulfilling way to start a meal or to serve alongside a sandwich or avocado toast.

• Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at elliekrieger.com.