Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chopped carrots
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- Chopped fresh cilantro, for garnish
Directions
1 In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2 Add the cumin, coriander, paprika, turmeric, salt, and black pepper and cook for 1 minute, stirring constantly.
3 Add the chopped carrots and vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are tender, about 20 minutes.
4 Use an immersion blender to puree the soup until smooth.
5 Stir in the coconut milk and cook for an additional 2-3 minutes.
6 Serve hot, garnished with chopped cilantro.
This creamy carrot soup is a healthy and delicious way to enjoy the sweet and savory flavor of carrots. The aromatic spices like cumin, coriander, and paprika add depth and warmth to the dish, while the coconut milk gives it a rich and creamy texture. This soup can be served as a light and refreshing lunch or as a comforting and satisfying dinner. Garnish with fresh cilantro for a burst of fresh flavor.
