INGREDIENTS
4 cups
Carrots
2
Cilantro, sprigs
2 tsp
Coriander, ground
2 tsp
Garlic
2 tbsp
Ginger, fresh root
2 tsp
Lemon, zest
1 1/2 cups
Yellow onion
1 15 ounce can
Coconut milk
2 cups
Vegetable broth, unsalted
1 1/2 tbsp
Lemon juice, freshly squeezed
1 tsp
Salt
1/2 tsp
White pepper, ground
2 tbsp
Olive oil
1/2 tsp
Cumin, ground
1/3 cup
Sour cream