2 tbsp extra virgin olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

1 lb large carrots, chopped

2½ cups of vegetable broth (low sodium)

½ tsp ground cumin

¼ tsp ground coriander

½ tsp sea salt

1 tsp fresh lemon juice

freshly ground black pepper for garnish

fresh chopped cilantro for garnish

In a saucepan, heat olive oil over medium high heat and saute the onion for a three minutes, then add garlic and saute for another minute.
Add carrots, broth, cumin, coriander, and sea salt. Bring to a boil.
Then reduce the heat and cover and let simmer for fifteen minutes, or until carrots are tender.
Then transfer soup to a high speed blender,