Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and grated
  • 1 pound carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • Fresh coriander or parsley for garnish

Instructions:

  1. In a large pot over medium heat, heat the olive oil.
  2. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and grated ginger; sauté for an additional 2 minutes.
  3. Stir in the chopped carrots and cook for 5-7 minutes until they begin to soften.
  4. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until carrots are tender.
  5. Use an immersion blender to purée the soup until smooth. If using a regular blender, blend in batches.
  6. Stir in ground cumin, salt, pepper, and lemon juice. Garnish with fresh coriander or parsley if desired.