Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cups carrots, sliced
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 can (13.5 oz) light coconut milk
• 2 cups low-sodium vegetable broth
• 1 teaspoon turmeric (optional, for extra anti-inflammatory benefits)
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, for garnish (optional)

Instructions:

1. Sauté: Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, cooking until fragrant and translucent (about 3–4 minutes).
2. Add carrots and spice: Stir in the carrots and turmeric (if using). Cook for 5 minutes, stirring occasionally.
3. Simmer: Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until carrots are tender.
4. Blend: Use an immersion blender to blend until smooth (or transfer carefully to a blender in batches).
5. Season and finish: Stir in lime juice and black pepper. Taste and adjust as needed.
6. Serve: Garnish with fresh cilantro if you like.