Carrot Soup with Ginger
Takes 10 minutes | Serves 4 |
This easy carrot ginger soup is great for warming up on cold nights. With a luscious creamy texture from the blended carrots, it's totally vegan - no dairy or nuts required!
Ingredients
- 15 ml extra-virgin olive oil
- 0.5 medium yellow onion
- 0.5 tsp sea salt
- 3 cloves garlic cloves
- 450 g carrots
- 1 tsp fresh ginger
- 15 ml apple cider vinegar
- 720 ml vegetable broth
- some black pepper
- 1 tsp maple syrup
- some coconut milk
Steps
- Heat the oil in a large pot over medium heat. Add the onions, salt, and pepper and cook until softened, about 8 minutes.
- Add the garlic cloves and carrots to the pot and continue cooking for 8 minutes, stirring occasionally.
- Mix in the ginger, apple cider vinegar, and vegetable broth. Bring to a boil, then simmer for 30 minutes.
- Let the soup cool slightly before blending until smooth. Adjust thickness with water if needed, and sweetness with maple syrup if desired.
- Serve with a drizzle of coconut milk, if using.
Cooking
Nutritional Information
0 calories per serving