Bobotie-Spiced Carrot and Ginger Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for another minute until fragrant.

Stir in curry powder, turmeric, coriander, and cumin. Cook for 30 seconds, stirring constantly, until fragrant.

Add carrots, dried apricots and bay leaf (if using). Stir to coat with the spices.

Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until carrots are tender.

Remove the bay leaf.

Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.

Return the soup to the pot. Stir in coconut milk and heat through gently. Do not boil.

Season with salt, pepper, and lemon juice to taste.

Serve hot, garnished with toasted almonds and fresh cilantro, if desired.