Name: Carrot Ginger Soup
Ingredients: 1 Tbsp Extra virgin olive oil; ½ onion Yellow onion (medium-sized, chopped); ½ Tsp Sea salt; 3 cloves Garlic (smashed); 1 lb Carrots (roughly chopped); 1 Tsp Ginger (freshly grated); 1 Tbsp Apple cider vinegar; 3 cups Vegetable broth; Black pepper (freshly ground); 1 Tsp Maple syrup (optional); Coconut milk (for garnish, optional)

Carrot Ginger Soup

A smooth, comforting soup made with sweet carrots, fresh ginger, and garlic. Brightened with a splash of vinegar and optional maple sweetness, it’s simple, nourishing, and perfect for cool days.

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Ingredients

Extra virgin olive oil 1 Tbsp
Yellow onion, medium-sized, chopped ½ onion
Sea salt ½ Tsp
Garlic , smashed 3 cloves
Carrots, roughly chopped 1 lb
Ginger, freshly grated 1 Tsp
Apple cider vinegar 1 Tbsp
Vegetable broth 3 cups
Black pepper, freshly ground
Maple syrup, optional 1 Tsp
Coconut milk, for garnish, optional

Instructions

Heat the oil in a large pot over medium heat. Add the onions, 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 8 minutes more, stirring occasionally.
Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
Serve with a drizzle of coconut milk, if desired.