Foodie Flags

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley (for garnish)

Instructions:

1. Sauté the veggies: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, sautéing for about 5 minutes until fragrant.
2. Add the carrots and broth: 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 20-25 minutes until the carrots are tender.
3. Blend the soup: Using an immersion blender (or regular blender in batches), blend the soup until smooth.
4. Add coconut milk: Stir in the coconut milk and season with salt and pepper to taste.
5. Serve: Garnish with fresh cilantro or parsley and serve hot.

Pros:

• Rich in nutrients: This soup is loaded with vitamins from carrots and antioxidants from ginger.
• Vegan and gluten-free: It caters to various dietary preferences without sacrificing flavor.
• Comforting and warming: The combination of ginger and coconut milk makes this soup soothing and perfect for chilly days.
• Simple ingredients: The recipe calls for easy-to-find, basic ingredients.

Cons:

• Blending process: If using a regular blender, blending hot soup can be tricky and requires caution.
• Mild sweetness: The natural sweetness of carrots may not appeal to everyone, but you can adjust the seasoning to taste.