Directions
In a large pot over medium heat, heat the olive oil. Add the onions and a generous pinch of salt and pepper and cook until onions are soft, 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.
Add in the ginger, stir, then add the apple cider vinegar, and 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft for about 30 minutes.
Let it slightly cool and transfer the soup to a blender. Blend until smooth and taste and adjust seasonings. Add maple syrup, if desired.
Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.
