Hearty Carrot and Pea Soup

Ingredients

Fresh cilantro

a handful, chopped

Salt and pepper

to taste

Turmeric

1/2 teaspoon

Cumin

1/2 teaspoon

Coconut milk

400 ml can

Vegetable broth

4 cups

Garlic

3 cloves, minced

Onion

1 large, chopped

Peas

1 cup, fresh or frozen

Carrots

2 cups, chopped

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, which should take about 5 minutes.
3. Stir in the chopped carrots and cook for another 5 minutes. The carrots should start to soften, but not be fully cooked.
4. Pour in the vegetable broth and add the peas, cumin, turmeric, salt, and pepper. Stir everything together and bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. The carrots should be tender by the end of this cooking time.
6. Use an immersion blender or transfer the soup to a regular blender. Puree the soup until it reaches a smooth consistency.
7. Return the soup to the pot (if using a regular blender) and stir in the coconut milk. Let the soup heat for another 5 minutes.
8. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
9. Serve the soup hot, garnished with a sprinkling of fresh cilantro. Enjoy this soul-warming meal!