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!