Immune Boosting Carrot Ginger Soup (vegan, gluten-free)

1 Add the olive oil to a large pot over medium high heat. Add the onions and saute for 2-3 minutes until lightly golden.
2 Add the carrots, garlic, ginger, salt, pepper, and turmeric. Saute for 3 minutes.
3 Add the vegetable broth and bay leaf. Stir and let it come to a boil. Then cover and simmer for 20-25 minutes, or until carrots are tender.
4 Remove bay leaf. Blend the soup either with an immersion blender or in a blender. I find the blender to work better and give a creamier, smoother texture.
5 Add the coconut milk and lemon juice. Blend again until creamy and combined. Taste and adjust seasonings. Top with an extra drizzle of coconut milk, some pumpkin seeds, and cilantro if desired. Enjoy!