Description
This 7-ingredient carrot ginger soup is one of our favorite recipes for brightening up cold days. Creamy and refreshing, it’s a satisfying, cozy meal.
Ingredients
1 tablespoon extra-virgin olive oil
½ medium yellow onion, chopped
½ teaspoon sea salt
3 garlic cloves, smashed
1 pound carrots, roughly chopped
1 teaspoon grated fresh ginger
1 tablespoon apple cider vinegar
3 cups vegetable broth
Freshly ground black pepper
1 teaspoon maple syrup, optional
Coconut milk, for garnish, optional
Instructions
1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes.
2. Add the smashed garlic cloves and carrots to the pot and cook 8 minutes more, stirring occasionally.
3. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. Let cool slightly and transfer to a blender. Blend until smooth.
5. If the soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
6. Serve with a drizzle of coconut milk, if desired.
Notes
This soup is delicious on its own or paired with a massaged kale salad, avocado toast, or herbed farro.
It also keeps well in the fridge for a few days, making it a great make-ahead option for lunch or as a Thanksgiving starter.
Top with carrot-top pesto for an extra punch of flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 7g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg