Zucchini and carrot soup

Ingredients:

• 1 medium onion, chopped
• 2 medium carrots, diced
• 1 medium zucchini, chopped
• 2 garlic cloves, minced
• 1-inch fresh ginger, minced or grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 1/2 cups vegetable broth
• 1/2 lemon, juice
• salt + pepper to taste

Methods: 

• Heat oil in a large pot and sauté onion for 5 minutes. Add garlic, ginger, cumin, coriander, turmeric, and paprika; cook for 1 minute.
• Add carrots and zucchini, and cook for a few minutes.
• Pour in vegetable broth, bring to a boil, then cover and simmer for 15-20 minutes.
• Stir in lemon juice, then purée the soup with an immersion blender.
• Adjust seasoning with salt and pepper, warm, and serve.