Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups carrots, chopped
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup coconut milk
- Fresh parsley for garnish
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until it is translucent.
3. Stir in minced garlic and chopped carrots. Cook for about 5 minutes.
4. Sprinkle cumin, then pour in the vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until carrots are tender, approximately 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and heat through. Garnish with fresh parsley before serving.
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