Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, peeled and finely grated
  • 1 tsp ground turmeric
  • 2 lbs carrots, peeled and sliced into 1/2-inch rounds
  • 4 cups low-sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the oil in a large heavy-bottomed pot over medium heat. Add the diced onions and cook for 5–7 minutes until translucent and soft. Stir in the minced garlic, grated ginger, and turmeric. Sauté for another 1 minute until fragrant.
  2. Add the sliced carrots to the pot. Stir well to coat in the aromatic oil and spices. Cook for 3–5 minutes to lightly sear the carrots and enhance their natural sugars.
  3. Pour in the vegetable broth and sea salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the carrots are fork-tender.
  4. Using an immersion blender, purée the soup directly in the pot until completely smooth. If using a countertop blender, blend in batches carefully.
  5. Stir in the coconut milk (reserving a small amount for garnish), lime juice, and black pepper.
  6. Taste and adjust seasoning if necessary. Heat through for an additional 2 minutes before serving hot with optional cilantro or pumpkin seeds.