Creamy Carrot and Cumin Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

4 cups, peeled and chopped

Cumin

1 teaspoon, ground

Vegetable broth

4 cups

Coconut milk

1 cup, full-fat

Lemon juice

2 tablespoons, freshly squeezed

Salt

to taste

Pepper

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for 5-7 minutes, or until the onion is translucent and fragrant.
3. Add the chopped carrots and ground cumin to the pot. Cook for an additional 3-5 minutes, stirring occasionally to enhance the flavors.
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. Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
7. Serve hot, garnished with fresh cilantro leaves.