Carrot & Ginger Soup

Ingredients

• 3 tablespoon coconut oil - زيت جوز الهند
• 2 medium onions (chopped) - بصل
• 5 medium garlic cloves (minced) - فصوص ثوم
• 5 cm piece fresh ginger (grated) - جنزبيل
• 1 tablespoon ground cumin - كمون
• 1 teaspoon cinnamon powder - قرفة
• 1/2 teaspoon all spice - بهارات
• 1 kg carrot (peeled and grated) - جزرة
• 6 cup water (or water + stock) - ماء
• 2 tablespoon lemon juice - عصير ليمون
• 1 pinch sea salt (to taste) - ملح البحر
• 1 pinch black pepper (to taste) - فلفل أسود
• 2 tablespoon flax seeds (optional) - بذور الكتان
• 1/2 cup coconut milk - لبن جوز الهند
• 3 sprig cilantro (chopped for garnish) - كزبرة

Step by step

1. Heat the oil in a large saucepan over medium heat.
2. Add the onions and stir until softened.
3. Add garlic, ginger, cumin, cinnamon, and all spice and cook for another 2-3 minutes.
4. Add the carrots and stir to coat. Continue and cook for another 4-5 minutes.
5. Add the water, cover and reduce heat to low and simmer for about 30 minutes or until carrots are soft.
6. Use a blender to puree until smooth.
7. Stir in the lemon juice, flaxseeds and coconut milk.
8. Season with salt and pepper. Garnish with cilantro.