Ingredients

• Ingredients Scale 1x2x3x 2 tablespoons olive oil or 1/4 cup water (for water saute) 1 medium onion (about 1 cup), chopped 2 garlic cloves, minced 1-inch fresh ginger, minced or grated 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 4 – 5 medium carrots (about 2 cups), diced 2 medium zucchini (about 2 1/2 cups), chopped 3 1/2 cups vegetable broth (or water) 1 can ( 15oz) coconut milk (light or full fat) 1/2 lemon, juice of himalayan salt + pepper to taste

Preparation

• Instructions Saute: Heat oil in a large pot on medium heat, add onion and saute for 5 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and paprika, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another 7 minutes or so. Simmer: Add the vegetable broth and bring to boil, cover, reduce heat to low, and simmer for 15 to 20 minutes. Add remaining ingredients: Turn off heat, add coconut milk and lemon juice. Puree: Using an immersion blender, purée vegetables until creamy. Alternatively, you can transfer the soup to a standing blender to puree, may take two batches depending on the size of your blender cup. Warm as needed: Return to low heat and warm through if needed. Serve: Serve with homemade Artisan Bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine. Very delicious! Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for 5 – 6 days, in covered containers. It’s also freezer-friendly for 2 – 3 months. Let thaw before reheating.