Coconut Bisque

Instructions

1. 1

   Heat the coconut oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes.

2. 2

   Add the cumin, coriander, and turmeric to the saucepan and cook for 1 minute, stirring constantly.

3. 3

   Pour in the coconut milk, lemon juice, and chicken broth. Bring the mixture to a simmer and cook for 10 minutes, or until the soup has thickened slightly.

4. 4

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the saucepan.

5. 5

   Stir in the coconut cream and season the soup with salt and pepper to taste.

6. 6

   Serve the soup hot, garnished with fresh cilantro and a dollop of coconut cream if desired.