Preheat the oven to 400°F. On a rimmed baking sheet, toss the carrots and fennel with the 2 teaspoons of oil. Roast until lightly browned, about 15 minutes.

In a large pot over medium-high heat, warm the remaining 3 tablespoons oil. Add the onion and sauté until translucent and fragrant, 2 to 3 minutes. Stir in the curry paste and cook 1 minute longer. Stir in the carrots and fennel to coat. Add the coconut milk, broth, and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the vegetables are very soft, about 25 minutes. Remove from the heat. Add the lime zest and juice. Using a blender, puree the soup until smooth. Season to taste with salt.

Ladle into individual bowls, add drops of chili oil and olive oil, top with garnishes, and serve.

Preheat the oven to 375°F. Grease the bottom and sides of a 10- to 12-inch cast-iron or ovenproof skillet with oil.

In a blender, blend the shallots, coconut milk, soaked cashews, vinegar, 1/2 teaspoon salt, and a few grindings of pepper until silky smooth. Fold in the chopped mint. Set aside.

Using a mandoline, slice the golden beets into ultrathin round slices (the thickness of a dime) into a bowl. Into another bowl, slice the fennel bulb the same way and add a small handful of fennel fronds. Reserve a few fronds for garnish. Into a third bowl, slice the red beet the same way.

To each bowl, add 1 tablespoon oil, 1 pinch of salt, and a grinding of pepper. Massage the oil into the slices until all are coated with oil and seasoning.

Bake until the beets are softened, but not mushy, about 55 minutes. Taste a beet slice; if it’s too firm, cook 10 minutes longer. Let rest for 10 minutes. Garnish with fennel fronds, chopped mint, and a sprinkle of salt and serve warm.