Creamy Carrot and Broccoli Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

4 medium, chopped

Broccoli

2 cups, chopped

Vegetable broth

4 cups

Coconut milk

1 can (13.5 oz)

Curry powder

1 tablespoon

Salt

to taste

Black pepper

to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the chopped carrots and broccoli, cooking for an additional 3-4 minutes until they start to soften.
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 minutes, or until the vegetables are tender.
5. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender.
6. Stir in the coconut milk and curry powder, mixing well. Season with salt and pepper to taste.
7. Allow the soup to simmer for another 5 minutes to let the flavors meld together.
8. Serve the soup hot, garnished with fresh cilantro leaves.