24 Nov Carrot Ginger Soup

INGREDIENTS:

1 tablespoon extra-virgin olive oil

1 cup chopped yellow onions

3 garlic cloves, smashed

2 heaping cups chopped carrots

1½ 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