Heat the oil in a 10- or 11-inch straight-sided sauté pan over medium-high heat until hot. Add the carrots and then the onion. Cook, stirring very little at first and more frequently towards the end, until the vegetables are golden brown, 6 to 8 minutes.
Add the garlic and curry and cook, stirring, for about 30 seconds. Add the broth and 1/2 tsp. salt and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the vegetables are very tender, 10 to 15 minutes. Add the carrot juice and cilantro.
Purée the soup in a blender, working in two batches and making sure to vent the blender by removing the pop-up center or lifting one edge of the top (drape a towel over the top to keep the soup from leaking).
Return the soup to the pan, heat through, and season to taste with salt and pepper. If necessary, add more carrot juice to thin to your liking. Ladle into bowls and serve, sprinkled with the peanuts, if using.
nutrition information (per serving):
based on six servings, Calories
6, Fat Calories
50, Saturated Fat
4, Monounsaturated Fat
21, Polyunsaturated Fat
Photo: Scott Phillips