Carrot Soup... nom nom nom

With not a lot of food in the fridge nor money in my pocket, I decided to make a carrot soup for lunch today. After doing some searching online, I found a recipe that sounded good so I gave it a try and it was honestly the best carrot soup I've ever had!  It's simple, fast and healthy!  I didn't have any coconut milk and decided to go without the cream and added some broccoli to it and it was amazing. (The cloves and curry really add to the flavor.)
Alors, 'tis the season of soups, so give it a try and enjoy!

Ingredients
Serves 4-6

2 tablespoons olive oil
2 pounds carrots - peeled & sliced
1 large onion - finely chopped
1-2 garlic cloves - peeled
5 whole cloves
4 cups water
2 tbsp coconut milk
1 tbsp fresh lemon juice
1/2 tsp curry powder (optional)
1/4 cup chilled whipping cream
fresh cilantro or parsley - for garnish 

Directions
Heat oil in a heavy large saucepan over medium heat. Add carrots, onion, garlic, curry powder and cloves and saute until onion is translucent, about 8-10 minutes. 

Add 4 cups water. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Remove the cloves from broth and discard. Puree soup in batches in a blender. Return soup to same saucepan. Mix in lemon juice. Season to taste with salt and pepper. 

Beat the whipping cream and coconut milk together. Now add this to the soup and allow to simmer for a few more mins.

While serving, transfer the Curried Carrot Soup into bowls. Drizzle some more cream if desired, and garnish with chopped cilantro or parsley.