Simple Carrot Ginger Soup
User Reviews
4.6
16 reviews
Excellent
-
Cuisine
Vegetarian, Vegan, gluten-free
Simple Carrot Ginger Soup
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 3 garlic smashed, cloves
- 2 1/2 cups carrot chopped
- 1 tablespoon fresh ginger coarsely chopped
- 1 tablespoon apple cider vinegar or freshly squeezed orange juice
- 3 to 4 cups vegetable broth
- carrot top pesto recipe below
- coconut milk optional, for garnish
Instructions
- 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 cups of broth. 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. If the consistency of your soup is too thick, add up to 1 cup more broth.
- Serve the soup with the pesto on the side. Garnish with a drizzle of coconut milk, if desired.
Equipments used:
Notes
- *I like the Whole Foods 365 brand Vegetable Broth (not low-sodium).
- This soup freezes very well.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
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