I found this yummy carrot soup recipe. It has a hint of thai flavour. To top it off, it’s good for you too. The ginger and cumin help digestion, garlic and onion help liver detoxification. I hope you enjoy it as much as I did.

2 tablespoons oil
1 small onion, chopped
2 tablespoons ginger, minced
2 garlic cloves, minced
1 teaspoon ground cumin
6 carrots, washed and chopped
1/2 (12-14 oz) can coconut milk, unsweetened
1/2 almond or soy milk
1 cup vegetable broth
2 kaffir lime leaves
1 lemon, juiced
Sea salt
Lemon pepper
cilantro, optional

1. Heat oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.
2. Add the ginger and garlic to the onions, and cook for another minute.
3. Add the cumin and stir well, cook until fragrant (will take less than a minute).
4. Add the chopped carrots and sauté for a few minutes, then add the coconut milk, milk, kaffir lime leaves and vegetable broth. Lower heat to a simmer and cook for 20 minutes, or until the carrots are just tender.
5. Puree soup using an immersion blender, or scoop into a regular blender. If soup is too thick, add a little extra stock.
6. Add lemon juice to taste (I like it sour, so you may want to use a little less), plus a little sea salt and lemon pepper.
7. Top with cilantro if desired.