Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 lb (about 450g) carrots, peeled and chopped
• 4 cups vegetable broth
• 1 can (13.5 oz / 400ml) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cumin Oil:

• 2 tablespoons olive oil
• 1 teaspoon cumin seeds

Instructions:

1. Prepare Cumin Oil:
   • Heat the olive oil in a small pan over medium heat.
   • Add the cumin seeds and toast them for about 1-2 minutes until fragrant and slightly darker in color. Be careful not to burn them. Remove from heat and set aside.
2. Make the Soup:
   • Heat coconut oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
   • Add minced garlic, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for another minute until fragrant.
   • Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 15-20 minutes.
   • Once carrots are tender, remove from heat and let the soup cool slightly.
3. Blend the Soup:
   • Using an immersion blender or regular blender, blend the soup until smooth and creamy.
   • Return the soup to the pot (if using a regular blender) and stir in the coconut milk. Heat gently over low heat until warmed through.
   • Season with salt and pepper to taste.
4. Serve:
   • Ladle the soup into bowls. Drizzle each serving with a spoonful of the prepared cumin oil.
   • Garnish with chopped fresh cilantro.

Enjoy your Coconut Carrot Soup with Cumin Oil! It’s creamy, flavorful, and perfect for a cozy meal.