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    26 Oct Carrot Ginger Soup

    Posted at 21:41h in by
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    INGREDIENTS:

    1 tablespoon extra-virgin olive oil

    1 cup chopped yellow onions

    3 garlic cloves, smashed

    2 heaping cups chopped carrots

    1 1/2 teaspoons grated fresh ginger

    1 tablespoon apple cider vinegar

    3 to 4 cups vegetable broth

    Sea salt and fresh black pepper

    1 teaspoon maple syrup, or to taste, optional

     

    DIRECTIONS:

    Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally. Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes. Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired. Recipe easily doubles and freezes well.