Ingredients:

  • 4 medium carrots, peeled and chopped (about 1 lb or 450 g)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeños, seeds removed and finely chopped
  • 1 tablespoon olive oil (15 ml)
  • 4 cups vegetable broth (960 ml)
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (1 g)
  • ½ cup coconut milk (120 ml) or heavy cream
  • Fresh cilantro or parsley, chopped
  • Extra jalapeño slices (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion; sauté for 3-4 minutes until translucent.
  2. Stir in minced garlic and chopped jalapeños; cook for an additional minute.
  3. Add the chopped carrots, cumin, salt, and black pepper. Stir well to combine and sauté for 5-7 minutes until carrots start to soften.
  4. Pour in the vegetable broth. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes until carrots are tender.
  5. Remove from heat. Use an immersion blender, or carefully transfer in batches to a regular blender. Blend until smooth. Return to pot if using a standard blender.
  6. Stir in coconut milk (or cream) and heat through for 2-3 minutes. Adjust seasoning if necessary.
  7. Ladle soup into bowls and garnish with cilantro, extra jalapeño, and lime wedges if desired.