Curried Carrot Soup with Toasted Pepitas

Place a soup pot over medium heat. Heat 1 teaspoon of olive oil and add the pepitas. Cook the pepitas, stirring frequently, until they turn golden and fragrant, about 4 minutes. Transfer the pepitas to a paper towel to cool. Sprinkle liberally with salt and pepper.

Return the pot to the burner and add the remaining 3 teaspoons of olive oil. Add the carrots to the pot and cook until they begin to soften and look damp, about 5 minutes. Add onions, curry powder, and cayenne and sauté until the onions become soft, 5 minutes. Add broth and bring to a boil. Reduce heat to a low simmer, cover and cook until carrots are very tender, about 20 minutes. Transfer soup to a blender in batches (or use an immersion blender in the pot) and blend until very smooth. Return the soup to the pot and heat just until it begins to bubble. Turn off the heat and add the coconut milk, lime juice, and additional salt and pepper to taste.

Serve immediately, topped with a drizzle of plain yogurt and the toasted pepitas.