Carrot and Spinach Soup

Ingredients

• Lemon juice (1 tablespoon)
• Salt and pepper (to taste)
• Turmeric (1/2 teaspoon)
• Cumin (1 teaspoon)
• Coconut milk (1 cup)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Spinach (4 cups, fresh)
• Carrots (4 large, 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 cook for 5 minutes, stirring occasionally.
4. Add the vegetable broth, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the carrots are tender.
5. Add the fresh spinach and cook for an additional 2 minutes, until wilted.
6. Remove the pot from heat and let the soup cool slightly.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the coconut milk and lemon juice.
9. Heat the soup over low heat until warmed through.
10. Serve hot and garnish with a sprinkle of fresh parsley or a drizzle of coconut milk, if desired.