Carrot and Cumin Soup

Ingredients

• Fresh cilantro (for garnish)
• Salt and pepper (to taste)
• Lemon juice (1 tablespoon)
• Coconut milk (1 cup)
• Vegetable broth (4 cups)
• Cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Carrots (1 pound, peeled and chopped)

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and cumin. Cook for a few minutes to enhance the flavors.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the carrots are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
7. Simmer for another 5 minutes to heat through.
8. Serve hot, garnished with fresh cilantro leaves.