Carrot and Coriander Soup

Ingredients

• Olive oil (1 tablespoon)
• Salt and pepper (to taste)
• Lemon juice (1 tablespoon)
• Coconut milk (1/2 cup)
• Vegetable broth (4 cups)
• Fresh coriander (1/2 cup, chopped)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Carrots (1 lb, peeled and chopped)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the carrots are tender.
5. Remove from heat and let the soup cool slightly.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the chopped fresh coriander, coconut milk, and lemon juice.
8. Season with salt and pepper to taste.
9. Heat the soup over low heat for a few minutes until warmed through.
10. Serve hot and garnish with additional fresh coriander, if desired.