Creamy Carrot and Coconut Soup

Ingredients

Fresh cilantro

2 tablespoons, finely chopped (for garnish)

Black pepper

1/2 teaspoon, freshly ground

Salt

1 teaspoon, or to taste

Curry powder

1 tablespoon

Ginger

1 tablespoon, fresh and grated

Garlic

2 cloves, minced

Onion

1 large, finely chopped

Vegetable broth

4 cups

Coconut milk

1 can (14 ounces)

Carrots

6 large, peeled and chopped

Oil

2 tablespoons, for sautéing

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent, about 5 minutes.
3. To the pot, add the chopped carrots and curry powder. Stir well, making sure the carrots are coated with the spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the carrots are tender.
5. Remove the pot from the heat and let it cool for a few minutes. Use an immersion blender or transfer the mixture to a regular blender, and puree the soup until it is smooth and creamy.
6. Return the soup to the pot (if using a regular blender), and stir in the coconut milk. Season with salt and freshly ground black pepper to taste.
7. Allow the soup to simmer for another 5 minutes, stirring occasionally, to let the flavors meld together.
8. Serve the Creamy Carrot and Coconut Soup hot, garnished with a sprinkle of fresh cilantro. Enjoy!