Ingredients
– 4 cups chopped carrots
– 1 tablespoon olive oil
– 1 onion, diced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 4 cups vegetable broth
– 1 can (400 ml) coconut milk
– Salt, to taste
– Pepper, to taste
– Fresh coriander leaves, for garnish
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until it becomes soft, around 5 minutes.
3. Stir in the chopped carrots, ginger, and cumin. Cook for another 5 minutes, stirring often.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes until the carrots are tender.
5. Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper. Serve hot, garnished with coriander leaves.
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