Spiced Carrot and Ginger Soup with Coconut Lime Drizzle

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, chopped
• •2 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon cayenne pepper (optional)
• •5 medium carrots, peeled and chopped
• •1 medium sweet potato, peeled and chopped
• •4 cups vegetable broth
• •1 cup coconut milk
• •1 lime, juiced
• •Salt and pepper to taste
• •Fresh cilantro leaves for garnish

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.

2. 2

   Stir in the minced garlic and grated ginger, cooking for 1 additional minute until fragrant.

3. 3

   Add the ground cumin, ground coriander, ground cinnamon, and cayenne pepper (if using). Stir well to coat the onion mixture in the spices and cook for another 30 seconds.

4. 4

   Toss in the chopped carrots and sweet potato, stirring to combine with the spiced mixture. Cook for 3-4 minutes to lightly sauté the vegetables.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots and sweet potato are soft and fork-tender.

6. 6

   Carefully blend the soup until smooth using an immersion blender, or transfer it in batches to a countertop blender. Return the soup to the pot if needed.

7. 7

   Stir in the coconut milk and lime juice. Season with salt and pepper to taste, adjusting the flavors as desired.

8. 8

   Ladle the soup into bowls and garnish with fresh cilantro leaves. For an extra touch, drizzle a little additional coconut milk mixed with lime juice over the top before serving.