Ginger and Carrot Soup

By thedailycrisp  , ,

March 17, 2020

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1 tbsp Extra-virgin olive oil

1 cup Yellow onions, chopped

3 count Garlic cloves, smashed

2 heaping cups Carrots, chopped

1½ tsp Fresh ginger, grated

1 tbsp Apple cider vinegar

3 - 4 cups Vegetable broth

Sea salt and fresh black pepper

1 tsp Maple syrup, or to taste (optional)

Coconut milk for garnish (optional)

pesto for garnish (optional)


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.