Golden Carrot Cardamom Soup with Toasted Coconut and Lime Dust

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •4 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •2 teaspoons ground cardamom
• •1/2 teaspoon ground turmeric
• •1/4 teaspoon ground cinnamon
• •6 large carrots, peeled and chopped
• •4 cups vegetable stock
• •1 cup coconut milk
• •Salt to taste
• •Pepper to taste
• •1/4 cup unsweetened shredded coconut, toasted
• •1 lime, zested
• •Lime wedges for garnish

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in garlic, ginger, cardamom, turmeric, and cinnamon, cooking for another 2 minutes until fragrant.

4. 4

   Add the chopped carrots and mix well to coat with spices.

5. 5

   Pour in the vegetable stock and bring to a boil. Lower heat and simmer for 25 minutes, or until carrots are tender.

6. 6

   Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.

7. 7

   Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes.

8. 8

   Meanwhile, toast the shredded coconut in a dry pan over low heat until golden brown, about 3-4 minutes.

9. 9

   Mix the lime zest with the toasted coconut and set aside.

10. 10

    Serve the soup hot, garnished with the toasted coconut and lime zest mixture. Add lime wedges on the side for an extra burst of flavor.