Measurements

• 4 cups carrots
• 1 tablespoon fresh ginger
• 1 onion
• 2 cloves garlic
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup coconut milk
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions and garlic, sauté until onions are translucent.
• Stir in ginger, cumin, and coriander, cook for 1 minute.
• Add carrots and vegetable broth, bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes until carrots are tender.
• Remove from heat, let cool slightly.
• Blend the soup in batches until smooth.
• Return soup to the pot, stir in coconut milk.
• Season with salt, black pepper, and lemon juice.
• Heat gently until warmed through.
• Garnish with fresh parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.