Spiced Carrot Soup with Coconut Milk and Lemon

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 2 cloves Garlic
• 2 tsp Ground cumin
• 800 g Carrot
• 900 ml Vegetable stock
• 400 ml Coconut milk
• 1 medium Lemon
• ½ tsp Black pepper

1. Warm the olive oil in a saucepan over a medium heat. Peel and finely chop the yellow onion, then add it with the fine sea salt and cook for 8 to 10 minutes until soft and sweet, stirring occasionally.
2. Peel and finely chop the garlic, then stir it into the pan with the ground cumin. Cook for 1 minute until fragrant.
3. Peel the carrots and slice them into even rounds. Add them to the pan, pour in the vegetable stock, and bring to the boil.
4. Reduce to a gentle simmer and cook for 18 to 22 minutes, until the carrots are very tender when pierced with a knife. Take the pan off the heat.
5. Stir in the coconut milk, reserving 4 tbsp for serving. Blend until silky smooth, then squeeze in lemon juice to taste and season with black pepper.
6. Reheat gently for 2 to 3 minutes if needed, without boiling. Ladle into bowls and finish with a swirl of the reserved coconut milk and a final pinch of black pepper.

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