¼cup(60grams)coconut creamoptional, swap heavy cream
1handfulfresh parsleyor cilantro
Heat 3 tablespoons extra virgin olive oil in a large pot, add 1 large onion (chopped), 2 cloves garlic (chopped), 1 inch ginger (grated), ¼ teaspoon cumin, ⅛ teaspoon red pepper flakes and cook gently for 5 to 10 minutes.
Add 2 pounds carrots (chopped), season with 1 teaspoon salt, 2 twists black pepper, and cook for 5 more minutes.
Add 3 cups vegetable broth, bring to a boil, and simmer until the carrots are fork tender (about 20 - 30 minutes).
Blend, then taste and adjust for salt. Also, add more broth if the soup is too thick. Optionally, stir in 1 tablespoon apple cider vinegar and ¼ cup coconut cream and simmer until hot.
Serve in a bowl, then garnish with a drizzle of cream and 1 handful fresh parsley.