# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds carrots, peeled and sliced
05 - 1 medium potato, peeled and diced (optional)
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 chopped onion and sauté until translucent, approximately 4 minutes.
02 - Add minced garlic and grated ginger; cook while stirring frequently for 1 minute until fragrant.
03 - Stir in sliced carrots and diced potato. Cook for 3-4 minutes, stirring occasionally.
04 - Pour in 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 to puree the soup until smooth, or transfer in batches to a countertop blender.
06 - Add water to achieve desired consistency. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
07 - Ladle into bowls. Garnish with fresh coriander or parsley and a swirl of coconut cream or yogurt if desired.
