Carrot Soup with Ginger
This easy 7-ingredient soup makes a great breakfast, lunch, or dinner depending on what you pair it with. Its luscious and creamy texture is guaranteed to warm up a cold day though no matter what time you indulge.
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onions
3 garlic cloves, smashed
2 heaping cups chopped carrots
1½ teaspoons grated fresh ginger
1 tablespoon apple cider vinegar
3 to 4 cups vegetable broth
Sea salt and fresh black pepper
coconut milk for garnish, optional
dollops of pesto, optional
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 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 to 4 cups of broth, depending on your desired consistency. 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. Taste and adjust seasonings.
Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.