Vibrant Carrot and Red Pepper Soup

Ingredients

Olive oil

2 tablespoons

Carrots

4 medium, peeled and chopped

Red bell pepper

1 large, chopped

Onion

1 medium, diced

Garlic

2 cloves, minced

Vegetable broth

4 cups

Coconut milk

1 can (13.5 oz)

Curry powder

1 tablespoon

Salt

to taste

Black pepper

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots, red bell pepper, onion, and minced garlic. Sauté for about 5 minutes, until the vegetables start to soften and the onion becomes translucent.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the carrots are tender.
4. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender, ensuring to vent the lid to avoid steam buildup.
5. Stir in the coconut milk and curry powder. Season with salt and pepper to taste, adjusting as necessary to enhance the flavors.
6. Simmer for an additional 5 minutes to allow the flavors to meld together beautifully.
7. Serve the soup hot, garnished with fresh cilantro leaves for an added touch of color and flavor.