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Carrot and ginger soup

  • Servings: 3 to 4
  • Prep Time: 10 min
  • Total Time: 45 min

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ½ mediumyellow onion, chopped
  • ½ teaspoon salt
  • 3 garlic cloves, smashed
  • 1 lb / 450 gr carrots, roughly chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable broth
  • freshly ground black pepper
  • 1 teaspoon maple syrup, optional
  • coconut milk for garnish,optional

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally for about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 more minutes stirring occasionally.
  2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
  3. Let it cool slightly and blend until it becomes smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
  4. Serve with a drizzle of coconut milk, if desired.

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