It all started when my co-worker told me about his chilled carrot soup with coconut foam. My interest was instantly piqued and I quickly became obsessed with the idea of making my own carrot soup. During the course of that same week, two other co-workers came forth with their recipes and thus the week of the carrot was born. There was no question that my Sunday post was unfolding before my eyes. My adaptation was warm and involved pureed celery root, red curry paste, coconut milk, lime zest, and cilantro. The taste was delectably sweet and the texture... velvety smooth. Thick like bisque and full of flavorful heat, it was the perfect lunch on a chilly afternoon. Carrots - not just for rabbits anymore.