Anti-Inflammatory Ginger Carrot Soup

Ingredients

• Carrots500g, chopped
• Fresh ginger30g, grated
• Onion1, chopped
• Garlic2 cloves, minced
• Vegetable broth4 cups
• Coconut milk1 cup
• Olive oil2 tbsp
• Saltto taste
• Black pepperto taste
• Fresh cilantrofor garnish

Directions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant. Add the chopped carrots and vegetable broth, bringing the mixture to a boil.

3. 3

   Reduce the heat and simmer for 20 minutes, or until the carrots are tender. Blend the soup until smooth, then stir in the coconut milk. Season with salt and black pepper to taste, and serve garnished with fresh cilantro.