There are few better feelings than opening your fridge after a long day; ravenous; only to remember; "Hell yes! I have soup!" This one in particular screams comfort. Part-Indian; part-Middle Eastern; 100% healthful; it comes together in just about 30 minutes. Best of all; it takes serious advantage of your pantry. Do like we do and make a giant vat for the week. We promise you won't be sorry.Though it's delicious on its own; the cilantro-lemon oil is what takes this soup over the top -- we highly recommend it. (Extras will be put to good use; see ideas below.)

Heat the olive oil to medium in a deep; heavy-bottomed saucepan. When it starts to shimmer; add the cumin and coriander; coat well; and stir for about a minute; until everything is toasty and fragrant.Add the leeks; onion; garlic and a healthy pinch of salt and stir. Sweat the leeks and onions; stirring frequently; until they're translucent. Add the tomatoes and crush with the back of your spoon; then add the carrots; coconut milk and broth or water. Simmer on medium heat; covered; until you can stick a fork through a carrot; about 15-20 minutes.Meanwhile; make your cilantro-lemon oil by adding everything into a blender and blending on high until thoroughly combined. Taste and adjust for seasoning and set aside. Rinse your blender! You're going to need it for soup.When the soup is ready; transfer it from the stockpot to the blender and blend on high until everything is creamy and incorporated (alternately; use an immersion blender). Taste and adjust for seasoning (the cilantro oil brings acidity and the pepper gives spice and depth; so no need to go crazy).To serve; drizzle a few healthy spoonfuls of cilantro lemon oil; a solid sprinkle of urfa and a few coconut chips.Have leftover cilantro-lemon oil on hand? Don't let it go to waste:• Drizzle on roasted vegetables; fried eggs or fish.• Thin with olive oil and boom! It's vinaigrette.• Stir through yogurt for a delicious dip.• Toss with cooked grains for an added layer of flavor.