Jan's Carrot Soup - Vegan and Dairy-Free

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 2 cups water
• 4 large carrots, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Salt to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 3 minutes, or until the onions are translucent.
3. Add the vegetable broth, water, carrots, and all of the spices. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
5. Use an immersion blender to blend the soup until it is smooth.
6. Taste and adjust seasoning if necessary.
7. Serve hot.

Interesting Facts

• Carrots are a great source of vitamins A, C, and K, as well as fiber and potassium.
• The combination of spices in this soup is often used in Indian cooking.
• This soup can be served hot or cold.