Instructions:
Prepare the Vegetables:
Chop the onion and carrots into small chunks (exact size isn’t crucial as the soup will be blended later). Finely grate the ginger and turmeric.
Cook the Aromatics:
Heat a small amount of olive oil in a large pot. Sauté the onion for 3 minutes until it becomes translucent. Add the garlic, ginger, and turmeric, and continue to cook for another minute.
Add Carrots and Simmer:
Incorporate the chopped carrots into the pot and cook for an additional 2 minutes. Pour in the vegetable stock and bring the mixture to a simmer. Cook for 20-25 minutes until the carrots are tender.
Blend and Season:
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender. Stir in the lemon juice.
Serve:
Ladle the soup into bowls. Drizzle with coconut milk and sprinkle with black sesame seeds for a finishing touch.
Notes:
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