Name: Carrot Ginger Soup
Prep time: 10 min
Cook time: 46 min
Total time: 56 min
Yield: 4
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 medium yellow onion chopped; 1/2 teaspoon sea salt; freshly ground black pepper; 3 garlic cloves smashed; 1 pound carrots roughly chopped; 1 teaspoon grated fresh ginger; 1 tablespoon apple cider vinegar; 3 cups vegetable broth; 1 teaspoon maple syrup optional; coconut milk optional, for serving

01

Overview

Prep10 min

Cook46 min

Total56 min

Servings4

DifficultyEasy

02

Ingredients

1 tablespoon extra-virgin olive oil1/2 medium yellow onionchopped1/2 teaspoon sea salt freshly ground black pepper3 garlic clovessmashed1 pound carrotsroughly chopped1 teaspoon grated fresh ginger1 tablespoon apple cider vinegar3 cups vegetable broth1 teaspoon maple syrupoptional coconut milkoptional, for serving

03

Equipment

Large pot
Blender

04

Method

01

Soften the base

Heat the olive oil in a large pot over medium heat. Add the onion, salt, and pepper and cook about 8 minutes, until softened. Add the garlic and carrots and cook another 8 minutes, stirring occasionally.

02

Simmer

Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then lower the heat and simmer for 30 minutes, until the carrots are very tender.

03

Blend and serve

Cool slightly, then blend until completely smooth. If the soup is thicker than you like, add a little water. Taste, and add maple syrup only if the carrots need a touch more sweetness. Serve as is or with a small drizzle of coconut milk.

✦

Tips

NoteCook the carrots until they surrender completely.

NoteA splash of apple cider vinegar keeps the sweetness honest.

NoteMaple syrup only if the carrots truly need it \u2014 taste first.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorRefrigerate up to 4 days.

FreezerFreeze up to 3 months.

?

Frequently asked

Can I freeze it?+

Yes, up to 3 months \u2014 thaw and whisk well, since it may separate slightly.

Can I use ground ginger?+

Fresh is best here, but a small pinch of ground ginger works in a pinch.

Why the vinegar?+

A little apple cider vinegar keeps the carrot sweetness balanced; you won\u2019t taste it as sour.

Carrot Ginger Soup

Overview

Ingredients

Equipment