A warm, creamy and flavorful soup made with carrots, ginger, and curry spices—perfect for a comforting and healthy meal.

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Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté until soft, about 5 minutes.
Stir in the garlic, ginger, curry powder, cumin, and coriander; cook for 1 minute until fragrant.
Add the carrots and vegetable broth, bring to a boil.
Reduce heat, cover, and simmer for 20-25 minutes or until carrots are tender.
Remove from heat and use an immersion blender to purée the soup until smooth (or transfer to a blender in batches).
Stir in the coconut milk and season with salt and pepper to taste.
Simmer for an additional 5 minutes if needed, then serve hot, garnished with cilantro if desired.

You can substitute coconut milk with cream or a dairy-free alternative if preferred.
For a spicier version, add a pinch of cayenne pepper or red chili flakes.
This soup freezes well for up to 3 months.