Carrot Ginger Soup
Total Time
56 minutes
Prep Time
10 minutes
Cook Time
46 minutes
Rating
4.95 out of 5 stars
(496)
Ingredients
3-4 servings
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, chopped
- ½ teaspoon sea salt
- 3 garlic cloves, smashed
- 1 pound 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
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Preparation
Step 1
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.
Step 2
Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Step 3
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.
Step 4
Serve with a drizzle of coconut milk, if desired.
Step 5
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Chef's notes
The creamy base of the soup comes purely from the pureed carrots.
The soup is excellent on its own but can be enhanced with pesto made from carrot tops.
Keeps well in the fridge for a few days, making it a great make-ahead option for Thanksgiving or weekday lunches.
