Carrot Coconut Soup

This carrot coconut soup is best made with a bunch of vibrant local carrots, but if you can't get your hands on some, it's still delicious. I like it cold in the summer and warm in the fall & winter.

• 1 stalk lemongrass
• 16 ounces carrots, peeled and sliced, about 2 bunches
• 1 (14-ounce) can light coconut milk, reserve ¼ cup for garnish
• 1 garlic clove
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons sherry vinegar
• 1 teaspoon red curry paste or freshly minced ginger
• ½ teaspoon sea salt, more to taste
• ½ cup water
• sea salt and freshly ground black pepper
• optional garnishes: hemp seeds, pepitas, microgreens