Curried Carrot Soup

This vegan soup is warm and tasty, with carrots adding sweetness and curry spices adding heat.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 lb carrots, peeled and chopped
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/4 cup coconut milk optional, for garnish
• Fresh cilantro, chopped optional, for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Add the chopped onion and garlic and cook until the onion is clear

Add cumin, ginger, cinnamon, nutmeg, curry powder, and stir them in

Cook for one to two minutes, until the smell is nice

Bring the vegetable broth and chopped carrots to a boil

Turn down the heat, cover, and let it cook for 20 to 25 minutes, until the carrots are soft

Blend the soup until its smooth, either with an immersion blender or a regular blender

Add pepper and salt to taste

If you want, you can add a swirl of coconut milk and chopped fresh cilantro on top while its still hot

Have fun