Callaloo Soup

INGREDIENTS
2 Tbsp. peanut oil
1 medium Spanish onion, chopped
2 cloves garlic, minced
2 bird's-eye chilies, seeds and ribs removed, finely chopped
1 1/2 tsp. ground cumin
1 1/2 tsp. coriander seeds, crushed
2 cups chicken stock or broth
1 cup coconut milk
1 cup bottled clam juice
1 cup heavy cream
Two (10-ounce) packages frozen chopped spinach, thawed
Juice of 2 to 3 limes (about 1/4 cup), plus more to taste
1/2 tsp. salt

Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.

Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.

Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.

In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.