# What You’ll 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
06 - 2 tablespoons fresh ginger, peeled and finely grated
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup water
→ Seasonings and Garnishes
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - Juice of ½ lemon
12 - Fresh coriander or parsley, chopped
13 - Coconut cream or yogurt 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 to the pot, stirring frequently for 1 minute until fragrant.
03 - Stir in sliced carrots and diced potato. Cook for 3 to 4 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer covered for 20 to 25 minutes until carrots and potato are completely tender.
05 - Use an immersion blender to puree soup until smooth, or transfer in batches to a countertop blender.
06 - Add water to adjust consistency as desired. Stir in lemon juice, salt, and pepper. Taste and adjust seasonings.
07 - Ladle into bowls and garnish with fresh coriander or parsley with a swirl of coconut cream or yogurt if desired.
