Loaded with veggies and spices, this carrot ginger sunshine soup is nourishing and delicious!
Heat oil in a large pot on medium heat, add garlic, onion, ginger, pepper, cumin, coriander, paprika, turmeric, nutmeg. Saute mixture until garlic and onions are translucent, about 5 min.
Add carrots, potatoes, zucchini, mix well with spices and cook another 7 minutes or so. Add lemon juice and 1/4 cup water, cover, and cook until vegetables are soft and cooked, stirring occasionally, 10 minutes or so, depends on how small you chopped your pieces…the smaller the quicker they soften.
Turn off heat , add coconut milk. Using an immersion blender, purée vegetables until creamy. Return to medium heat, add broth and cook until completely warmed through. Serve with bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine. Very delicious!
Enjoy the sunshine!
Adapted from The Lotus and The Artichoke… Carrot Ginger Zucchini Soup