Creamy Carrot and Spinach Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

4 medium, peeled and chopped

Vegetable broth

4 cups

Cumin

1 teaspoon

Turmeric

1 teaspoon

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Fresh spinach

4 cups, packed

Coconut milk

1 cup

Lemon juice

1 tablespoon

Fresh parsley

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 about 5 minutes, or until the onion is translucent and fragrant.
3. Stir in the chopped carrots and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, then add the cumin, turmeric, salt, and black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the carrots are tender.
6. Add the fresh spinach and cook for an additional 2 minutes, until the spinach is wilted.
7. Remove the pot from heat and allow the soup to cool slightly before blending.
8. Using an immersion blender, or transferring the soup to a regular blender in batches, puree the soup until smooth.
9. Return the pureed soup to the pot and stir in the coconut milk and lemon juice.
10. Heat the soup over low heat until warmed through. Taste and adjust seasoning as needed.
11. Serve hot, garnished with a sprinkle of fresh parsley or a drizzle of coconut milk for an elegant touch.