Coconut Carrot-Ginger Soup

In a medium pot, heat olive oil over medium-high heat.

Add the chopped onion and sauté for about 3 minutes.

Stir in the carrots, garlic, and ginger; cook for about 5 minutes, stirring frequently.

Add chicken broth and coconut milk to the pot.

Bring to a boil over high heat, then reduce heat to low and simmer for about 30 minutes until carrots are tender.

Remove from heat and stir in chopped cilantro.

Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender or food processor.

Season with salt and pepper to taste.

Serve hot.