This is flavorful Ginger-Carrot soup. With a touch of spice and a hint of warming ginger, it is the perfect balance of savory and sweet. This diabetes-friendly recipe would pair well with Almond flour roti or low GI rice and Dal.

Ingredients:

1 lbs. -Carrots (peeled and chopped)

1 - Onion (chopped)

2 clove - garlic (minced)

2 tbsp - olive oil

2 tbsp - fresh ginger (grated)

1 tsp - ground coriander

1/4 tsp - ground turmeric

1/4 tsp – salt

¼ tsp Black pepper powder/chili powder

4 cup - low sodium vegetable broth

1 cup - unsweetened coconut milk

Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes.
2. Add the minced garlic and freshly grated ginger. Sauté for about 1–2 minutes or until fragrant. Stir in the coriander and turmeric. Cook for another minute to toast the spices.
3. Add the chopped carrots to the pot and sauté for a few minutes, coating them with the aromatic spices.
4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let the carrots cook until they are tender.
5. Once the carrots are cooked, use an immersion blender to puree the soup until smooth or
   carefully transfer the soup to a blender and blend until smooth, then our it to the pot.
6. Stir in the coconut milk and season the soup with salt and pepper/chili powder to taste.
7. Let the soup simmer for a few more minutes.
8. Serve the spiced ginger carrot soup hot, garnished with chopped fresh cilantro.