Dairy-Free Spiced Carrot and Sweet Potato Soup (Israeli-Inspired)

Ingredients

• about 450 g Carrots
• 1 large Sweet potato
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Cumin
• 0.25 tsp Coriander
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add chopped onion and cook until softened, about 5 minutes.
3. 3Add minced garlic and ginger. Cook for 1 minute more, stirring constantly.
4. 4Add chopped carrots and sweet potato. Cook for 5 minutes more, stirring occasionally.
5. 5Stir in cumin, coriander, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are tender.
6. 6Use an immersion blender or transfer to a regular blender to puree the soup until smooth.
7. 7Stir in lemon juice. Season with salt and pepper to taste.
8. 8Garnish with fresh cilantro before serving.

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