Carrot and Almond Soup

Ingredients

• Fresh cilantro (for garnish)
• Salt and pepper (to taste)
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Coconut milk (1 cup)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Almonds (1/2 cup, sliced)
• Carrots (1 lb, peeled and chopped)

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and sliced almonds. Cook for a few minutes until the carrots start to soften.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the carrots are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Stir in the coconut milk, cumin, coriander, salt, and pepper. Cook for an additional 5 minutes to allow the flavors to meld together.
7. Serve the soup hot, garnished with fresh cilantro leaves.
8. Enjoy!