Gather your mis en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Peel and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the carrot, potato, and onion. Keep separate. 

Smash the garlic clove and peel off the skin. 

Cut the lemon in half and juice into a small bowl. 

Peel and thinly cut the ginger. Measure the spices into a small bowl. 

Cut the parsley with scissors or tear with hands.

Heat the oil in a large pan over medium heat. Add the onions, potato, carrots, ginger, and garlic, saute until they are beginning to soften but not color.

Stir in the ground coriander and cumin. Cook for 1 minute. Season with salt.

Add the stock and bring to the boil, cover and simmer for 20 minutes or until the carrots are really tender. Add lemon juice or apple cider vinegar.

To blend the soup in a stand blender, only fill below halfway and make sure to cover the lid with a cloth while blending. Ensure the blender is on the lowest setting before you start. The steam from the hot soup will build up and could become dangerous. The soup will have to be blended in a few batches.

If using an immersion blender, make sure the end of the blender remains under the surface of the liquid.

Once soup has been blended, stir in the lemon juice and butter. Adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. To serve, top with roasted pumpkin seeds, croutons, or crackers and parsley.