Instructions

• Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add 2 lbs carrots (peeled and chopped), 1 1/2 cups chopped yellow onion, and 3/4 cup chopped celery. Sauté, stirring occasionally, for about 10 minutes until the vegetables begin to soften.
• Add 1 Tbsp peeled and chopped fresh ginger, 2 tsp minced garlic (about 2 cloves), 1 tsp paprika, 1/2 tsp ground cumin, 1/8 tsp ground nutmeg, and 1/8 tsp cayenne pepper. Sauté, stirring, for 2 minutes more, until fragrant.
• Pour in 6 cups vegetable broth. Season with salt and black pepper to taste. Bring the soup to a boil, then cover and reduce heat to medium-low. Simmer until the carrots are very tender, about 20 minutes, stirring once halfway through.
• Remove the pot from the heat. Puree the soup with an immersion blender until smooth. If the soup is too thick, stir in up to 1 more cup of vegetable broth to reach your desired consistency; rewarm gently over low heat if needed.
• Stir in 1/2 cup canned coconut milk (or half and half), 1 Tbsp honey (or maple syrup), and 2 tsp fresh lemon juice. Taste and adjust salt and pepper if desired.
• Serve warm, garnished with minced parsley if you like.