To vary this soup a bit, since I make it often, I sometimes add some ground cinnamon to the soup to sweeten it, or about 1/4 teaspoon of coriander to spice it up a bit differently. You can also blend in a bit of fresh or ground tumeric to boost the anti-inflammation potential.I like it thick, with a few carrots pieces floating around, but feel free to blend it until it’s ultra smooth, and you can also thin it with some water at the end if you’re finding it too thick.
Add the onions and cook for 5 to 10 minutes, or until they’re becoming translucent.
Add the spices and salt to the onions, and stir to coat them evenly.
Add the stock or water, and the carrots.
Bring to the soup to a boil and then simmer for 15 minutes or until carrots are tender throughout.
Add the coconut milk and stir until blended well.
Optionally, add the lemon juice and stir to blend well.
Blend the soup with a blender stick, or do it in batches using a blender. If you do it in batches let it cool first for a bit. I leave my soup a bit lumpy, but you can blend it until it’s completely smooth too.
Serve with goat cheese, lemon yogurt, pesto, roasted cauliflower rice, or just have it plain.