Ginger Carrot Soup

Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring, until softened.

Add the garlic, ginger, cumin, cinnamon and allspice and cook for another 2-3 minutes.

Add the carrots and stir to coat. Continue to cook for another 4-5 minutes.

Add the broth, cover and reduce heat to low and simmer for about 30 minutes, or until the carrots are soft.

Use an immersion blender to puree until smooth.

Stir in the lemon juice and coconut milk (if using) and add salt and pepper to taste. Ladle into individual bowls and garnish with cilantro.