# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2.2 lbs carrots, peeled and sliced
05 - 1 medium potato, peeled and diced (optional, for extra creaminess)
06 - 2 tablespoons fresh ginger, peeled and finely grated
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup water (as needed)
→ Seasonings & Garnishes
09 - 1 teaspoon salt (to taste)
10 - ½ teaspoon freshly ground black pepper
11 - Juice of ½ lemon
12 - Fresh coriander or parsley, chopped (for garnish)
13 - Coconut cream or yogurt (optional, for serving)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
02 - Add garlic and ginger; cook, stirring frequently, for 1 minute until fragrant.
03 - Stir in carrots and potato. Cook for 3-4 minutes, stirring occasionally.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until carrots and potato are tender.
05 - Use an immersion blender (or transfer in batches to a countertop blender) to puree the soup until smooth.
06 - Add water to adjust the consistency as desired. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning.
07 - Ladle into bowls. Garnish with fresh coriander or parsley and a swirl of coconut cream or yogurt if desired.
