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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.

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.

Notes

Recipe adapted from [https://www.loveandlemons.com/carrot-ginger-soup/#wprm-recipe-container-43934]

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