Description
This vibrant carrot-ginger soup is smooth, comforting, and packed with feel-good ingredients. Made with fresh vegetables and warming ginger, it’s a simple, nourishing recipe you’ll come back to all season long.
Ingredients
Units
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, smashed
- 1 pound carrots, roughly chopped
- 1 1/2 teaspoons freshly grated ginger
- 1 tablespoon apple cider vinegar
- 3 cups vegetable broth
- Coconut milk, for garnish, optional
- Chopped parsley, for garnish, optional
- Papitas, for garnish, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, sea salt, and black pepper. Cook, stirring occasionally, until softened, about 8 minutes.
- Add the smashed garlic cloves and carrots. Cook for another 8 minutes, stirring occasionally.
- Stir in the ginger, apple cider vinegar, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the carrots are very tender.
- Let the soup cool slightly, then carefully transfer to a blender. Blend until smooth. If the soup is too thick, add a little water to reach your desired consistency.
- Serve warm, topped with a drizzle of coconut milk, parsley and papitas, if desired.
Notes
- For a creamier soup, blend in a splash of coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This soup freezes well for up to 3 months.