Carrot and Turmeric Soup

Ingredients

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

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and onions are translucent.
3. Add the chopped carrots and turmeric powder. Stir well to coat the carrots with the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the carrots are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
6. Return the soup to the pot and stir in the coconut milk and lime 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.