2 tablespoon coconut oil
1 large onion, chopped
5 cloves garlic, minced
1 1/2-inch piece of ginger, chopped
1 tablespoon ground cumin
3 pounds carrots, peeled and chopped
4 cups vegetable broth
salt and pepper
1 can coconut milk
lime and cilantro for garnish
Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring, until softened.
Add the garlic, ginger, cumin, and cook for another 2-3 minutes. Add the carrots and stir to coat. Continue to cook for another 4-5 minutes.
Add the broth, cover and reduce heat to low and simmer until the carrots are soft.
Use an immersion blender or blender to puree until smooth.
Stir in the coconut milk and add salt and pepper to taste.
Ladle into individual bowls, squeeze lime juice and garnish with cilantro.