Ready in 46 min across 4 steps. Seasonal note: fall, winter.
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)
Method
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. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
Serve with a drizzle of coconut milk, if desired.
Original source
Love and Lemons. The publication link stays beside the recipe so you can compare its notes, timing and later updates.
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