Creamy Carrot and Coconut Soup (dairy and gluten free)

Serves: 6-8      Preparation time: 30 minutes

INGREDIENTS

• 2 tablespoons extra-virgin olive oil or coconut oil
• 2 cups (300g) diced yellow onion
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon sea salt, or more to taste
• 6 cups peeled and cubed carrots
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon chili powder
• 680 ml vegetable broth
• 400ml canned coconut milk
• Fresh coriander for garnish

1. ​In a large saucepan over medium-high heat, warm the oil and sauté the onions, garlic for about 5 minutes until the onion is soft and translucent.
2. Add the carrots, cumin, coriander, and chili powder, and sauté for a further 2 minutes until the carrots are evenly coated.
3. Add the vegetable broth, and the remaining ingredients, increase the heat to high, and bring to a boil. Reduce the heat to medium, add the coconut milk and simmer, partially covered, for about 20 minutes, until the carrots are tender.
4. Remove the saucepan from the heat.
5. Blend the soup with a handheld blender until smooth and creamy.
6. Season to taste, and warm the soup over medium-low heat.
7. To serve, ladle the soup into bowls, and garnish with fresh coriander