Carrot Ginger Soup

Carrot Ginger Soup


1 tablespoon extra-virgin olive oil

1 cup chopped yellow onions

3 garlic cloves, smashed

2 heaping cups chopped carrots

1½ teaspoons grated fresh ginger

1 tablespoon apple cider vinegar

3 to 4 cups vegetable broth

Sea salt and fresh black pepper

1 teaspoon maple syrup, or to taste (optional)

coconut milk for garnish, optional

dollops of pesto, optional


Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.

Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.

Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.

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