Spiced Carrot and Ginger Soup with Cilantro

Warm the olive oil in a heavy-bottomed stockpot over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, for 8 to 10 minutes until soft and translucent but not browned.

Add the cumin, smoked paprika, turmeric, and grated ginger directly to the softened onion. Stir constantly for 60 to 90 seconds, letting the spices toast in the oil until deeply fragrant.

Add the chopped carrots and stir to coat them in the spiced oil. Cook for 2 minutes, letting the carrots absorb the aromatics.

Pour in the whole milk and add the remaining salt. Bring to a gentle simmer, then reduce heat to medium-low. Cover partially and cook for 20 to 25 minutes, stirring occasionally, until the carrots are completely tender.

Remove from heat. Use an immersion blender to puree the soup directly in the pot until silky and smooth. Alternatively, cool slightly and blend in batches in a standing blender, then return to the pot.

Stir in the honey. Taste and adjust salt as needed. If the soup is too thick, add a splash of water or more milk to reach your desired consistency.

In a small bowl, combine the cilantro leaves with the lemon juice and a pinch of salt. Let it sit for 1 minute to soften slightly, then scatter the mixture over each bowl of soup.

Ladle the hot soup into wide bowls. Finish with a drizzle of good olive oil and a generous handful of toasted almonds. Serve immediately with crusty bread alongside.