Creamy Carrot Ginger Soup with Coconut Milk and Lime

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, chopped
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •6 medium carrots, peeled and chopped
• •4 cups vegetable broth
• •1 cup canned coconut milk
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •Salt, to taste
• •Black pepper, to taste
• •Juice of 1 lime
• •Fresh cilantro leaves, for garnish (optional)
• •Toasted coconut flakes, for garnish (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add chopped onion and cook until softened, about 5 minutes.

3. 3

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

4. 4

   Add the chopped carrots, ground cumin, and ground coriander, stirring to coat.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil.

6. 6

   Reduce heat to a simmer and cook for about 20-25 minutes, or until the carrots are tender.

7. 7

   Remove the pot from heat and let it cool slightly.

8. 8

   Use an immersion blender or a countertop blender to puree the soup until smooth.

9. 9

   Stir in the coconut milk and lime juice, and season with salt and black pepper to taste.

10. 10

    Reheat gently if needed, but do not boil.

11. 11

    Serve warm, garnished with fresh cilantro leaves or toasted coconut flakes, if desired.