Carrot Ginger Soup

Ingredients

• 1 lb Carrots (peeled and chopped)
• 1 medium Yellow Onion (chopped)
• 2 tablespoons Fresh Ginger (grated)
• 2 cloves Garlic (minced)
• 4 cups Vegetable Broth (low sodium)
• 1/2 cup Coconut Milk (full-fat, unsweetened)
• 2 tablespoons Olive Oil
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Cumin Powder
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (or to taste)
• 1 tablespoon Lime Juice
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add chopped onion and cook until softened, about 5 minutes.

3. 3

   Add minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Add chopped carrots, turmeric powder, and cumin powder. Cook for 2-3 minutes, stirring occasionally.

5. 5

   Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are tender.

6. 6

   Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.

7. 7

   Return the blended soup to the pot and stir in coconut milk.

8. 8

   Season with salt and pepper to taste. Stir in lime juice.

9. 9

   Heat through gently. Do not boil.

10. 10

    Serve hot, garnished with fresh cilantro.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.