Creamy Carrot and Coriander Soup

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Pepper

to taste

Lemon juice

1 tablespoon

Coconut milk

1 cup

Vegetable broth

4 cups

Fresh coriander

1 cup chopped, plus additional for garnish

Garlic

2 cloves, minced

Onion

1 large, chopped

Carrots

1 kg, peeled and chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions turn translucent and the garlic is fragrant.
3. Add the chopped carrots to the pot and stir to combine. Cook for about 5 minutes, stirring occasionally.
4. Pour in the vegetable broth. Increase the heat to high and bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the carrots are tender.
6. Remove the pot from the heat and let the soup cool slightly.
7. Use an immersion blender to puree the soup until it's smooth. If you don't have an immersion blender, you can also transfer the soup to a countertop blender and blend it in batches.
8. Return the pureed soup to the pot. Stir in the chopped fresh coriander, coconut milk, and lemon juice. Mix until everything is well incorporated.
9. Season the soup with salt and pepper to taste.
10. Reheat the soup over low heat just until it's warmed through.
11. Serve the soup hot, garnished with additional fresh coriander if desired.