Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Serves: 4

• 500g carrots, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 400ml coconut milk
• 1.2 litres vegetable stock
• 2 tbsp olive oil
• Salt and pepper to taste
• Coriander leaves aor zaa’tar for garnish (optional)

1. Preparation:
   • Peel and chop the carrots, chop the onion, and mince the garlic.
   • Measure out the spices: cumin, coriander, turmeric, cinnamon, and ginger.
   • Shake the can of coconut milk to ensure it’s well mixed.
   • Heat the olive oil in a large pot over medium heat.
2. Sauté Vegetables:
   • Add the chopped onion and garlic to the pot. Sauté for about 5 minutes until they become translucent.
3. Add Spices:
   • Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, and ground ginger to the sautéed onions and garlic. Cook for another 2 minutes, stirring constantly to release the flavours.
4. Cook Carrots:
   • Add the chopped carrots to the pot and stir well to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally.
5. Simmer:
   • Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 20-25 minutes, or until the carrots are tender.
6. Blend:
   • Using an immersion blender or a regular blender (in batches), carefully blend the soup until it’s smooth and creamy.
7. Add Coconut Milk:
   • Return the soup to the pot (if using a regular blender), and stir in the coconut milk. Cook for an additional 5 minutes, allowing the flavours to meld.
8. Season and Serve:
   • Season the soup with salt and pepper to taste. Adjust the seasoning if needed.
   • Ladle the soup into bowls and garnish with coriander leaves and/or  za’atar if desired.

• Calories: 275 kcal
• Protein: 3g
• Carbohydrates: 19g
• Sugars: 7g
• Fat: 22g