Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message

    Carrot Ginger Soup


    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



    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