Zesty Carrot and Coriander Soup: A Flavorful Twist Ingredients: - 4 large carrots, peeled and chopped - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/4 teaspoon cayenne pepper (optional, for heat) - 4 cups vegetable broth - 1 cup coconut milk (or regular milk for a lighter version) - 1/4 cup fresh cilantro, chopped (plus extra for garnish) - Juice of 1 lime - Salt and black pepper to taste - 2 tablespoons olive oil Instructions: 1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent. 2. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, and cayenne pepper (if using). Cook for another 2 minutes until fragrant. 3. Add the chopped carrots to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, or until the carrots are tender. 4. Remove from heat and blend the soup using an immersion blender or by carefully transferring to a blender in batches until smooth. 5. Return the blended soup to the pot and stir in the coconut milk, chopped cilantro, and lime juice. Season with salt and black pepper to taste. 6. Heat gently until warmed through, then serve hot with additional cilantro as a garnish. Nutrition Value (per serving, makes about 4 servings): - Calories: 180 - Protein: 3g - Total Fat: 9g - Saturated Fat: 6g - Carbohydrates: 25g - Fiber: 5g - Sugars: 6g - Sodium: 500mg - Vitamin A: 150% DV - Vitamin C: 20% DV - Calcium: 10% DV - Iron: 8% DV