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4.6 from 24 votes

Simple Carrot Ginger Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Course: Side Dish , Soup
Cuisine: Vegetarian , Vegan , gluten-free

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 3 garlic cloves smashed
  • 2 1/2 cups chopped carrots
  • 1 tablespoon coarsely chopped fresh ginger
  • 1 tablespoon apple cider vinegar or freshly squeezed orange juice
  • 3 to 4 cups vegetable broth*
  • Carrot Top Pesto recipe below
  • coconut milk for garnish optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve the soup with the pesto on the side. Garnish with a drizzle of coconut milk, if desired.

Notes

  • *I like the Whole Foods 365 brand Vegetable Broth (not low-sodium).
  • This soup freezes very well.