# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1.5 pounds carrots, peeled and sliced
→ Aromatics
05 - 2 tablespoons fresh ginger, peeled and finely grated
→ Liquids
06 - 4 cups vegetable broth, gluten-free
07 - 1 cup coconut milk, optional for creaminess
→ Seasoning
08 - 1 teaspoon sea salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon
# Directions:
01 - Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add the sliced carrots and cook for another 2 minutes, stirring occasionally to coat with oil.
04 - Pour in the vegetable broth, bring to a boil, then reduce heat and simmer covered for 20 to 25 minutes until carrots are very tender.
05 - Remove from heat and use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches.
06 - Stir in coconut milk if using, lemon juice, salt, and pepper. Warm gently for 2 to 3 minutes, adjusting seasoning as needed.
07 - Ladle into bowls and serve hot, garnished with a drizzle of coconut milk or fresh herbs if desired.
