Carrot Soup

Golden Carrot Soup with Coconut Milk

Ingredients:

• 1 lb (about 4–5) carrots, peeled and chopped

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 1 tsp turmeric powder (or 1 tbsp fresh turmeric, grated)

• 2 cups vegetable broth or water

• 1 cup coconut milk

• Salt and pepper, to taste

• 1–2 tsp olive oil or coconut oil

Instructions:

1. In a medium pot, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.

2. Add the garlic, ginger, and turmeric. Stir for 1–2 minutes until fragrant.

3. Add the chopped carrots and broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20–25 minutes, until the carrots are very tender.

4. Remove from heat and let cool slightly. Using an immersion blender (or in batches in a regular blender), blend the soup until smooth.

5. Stir in the coconut milk, season with salt and pepper, and gently reheat if needed.

6. Serve warm, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.