Lemon flavors add a citrusy spring kick to this almost-too-pretty-to-eat carrot soup.
Spoon 1 tbsp. coconut milk into small bowl. In large saucepan, simmer remaining coconut milk, carrots, lemongrass, ginger, garlic, chile, and 3 1/2 cups water over medium-low heat until carrots are tender, about 20 minutes. Discard lemongrass. In blender, puree soup. Using fine-mesh strainer, strain soup; discard solids in strainer. Season soup; ladle into bowls. Drizzle with reserved coconut milk. Serve with lemon wedges.