Creamy Carrot and Cottage Cheese Soup

Ingredients

Carrots

4 cups, chopped

Onion

1 medium, chopped

Garlic

3 cloves, minced

Fresh ginger

1 tablespoon, grated

Cumin powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Vegetable broth

4 cups

Cottage cheese

1 cup

Fresh cilantro

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion is translucent and fragrant.
3. Stir in the chopped carrots, grated ginger, turmeric powder, and cumin powder. Cook for an additional 5 minutes until the carrots 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 15-20 minutes, or until the carrots are tender.
5. Remove the pot from heat and allow it to cool slightly, about 5 minutes.
6. Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth and creamy consistency.
7. Return the soup to the pot and stir in the cottage cheese, heating gently over low heat until the cheese is melted and well incorporated.
8. Season with salt and pepper to taste, adjusting according to your preference.
9. Serve the soup hot, garnished with freshly chopped cilantro leaves.