Creamy Carrot Ginger Soup

This Creamy Carrot Ginger Soup is a delightful blend of traditional flavors and a hint of creativity. The natural sweetness of carrots is perfectly complemented by the warmth of fresh ginger, while coconut milk adds a creamy richness. It's a comforting, vibrant dish that is both vegan and gluten-free, making it suitable for a variety of dietary needs.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the chopped carrots and ground cumin, cooking for an additional 2-3 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the carrots are tender, about 20 minutes.
5. Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
6. Stir in the coconut milk and season with salt and pepper to taste. Heat through before serving.
7. Ladle the soup into bowls and garnish with fresh cilantro.