Creamy Carrot and Almond Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Carrots

4 cups, chopped

Sliced almonds

1/2 cup

Vegetable broth

4 cups

Coconut milk

1 cup

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Salt

to taste

Black pepper

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Stir in the chopped carrots and sliced almonds. Cook for an additional 3-4 minutes, allowing the carrots to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the carrots are tender.
5. Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth and creamy consistency.
6. Stir in the coconut milk, ground cumin, ground coriander, salt, and black pepper. Continue to cook for another 5 minutes, allowing the flavors to meld together beautifully.
7. Serve the soup hot, garnished with fresh cilantro leaves for an added touch of flavor and color.
8. Enjoy this comforting bowl of goodness!