Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook 3-5 min. until onion is translucent. Add curry paste, cayenne and cook an additional minute. Add carrots and chicken broth and continue to cook until carrots are tender (approx. 10-12 min). Turn off heat and let soup cool slightly.

Puree soup in a blender, working in batches. Add back to saucepan and stir in coconut milk. Heat until hot.

Serve soup in bowls and top with a dollop of yogurt, chopped cilantro, and fresh pepper.

Top with croutons and serve with ½ piece warm naan bread (optional)

* yellow curry paste is available in well stocked grocery stores and in Asian markets