🍲 Creamy Carrot & Coconut Soup

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 5 large carrots, peeled and chopped
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Juice of ½ lime
• Fresh cilantro, for garnish (optional)
• Chili flakes, to taste (optional)

Instructions:

1. Sauté the aromatics:
   In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes, until translucent and soft. Stir in garlic and ginger and cook for 1 more minute, just until fragrant.
2. Add the carrots:
   Toss the chopped carrots into the pot. Stir them around to coat in the aromatics. Cook for 2–3 minutes, letting them slightly caramelize.
3. Pour in the broth:
   Add the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes or until carrots are tender when pierced with a fork.
4. Blend it smooth:
   Remove from heat. Use an immersion blender to blend the soup until smooth and creamy right in the pot. If you don’t have one, carefully transfer the soup in batches to a regular blender.
5. Add coconut & lime:
   Return the soup to the stove over low heat. Stir in the coconut milk and lime juice. Let it heat gently for 2–3 minutes — do not boil. Taste and season with salt, pepper, and optional chili flakes.
6. Serve it warm:
   Ladle the soup into bowls and top with fresh cilantro or an extra drizzle of coconut milk. Serve with warm crusty bread or garlic naan on the side.