Simple Carrot Ginger Soup
Equipment
- Le Creuset Dutch Oven (I like using my Staub to make soup)
- Blender (I love my Vitamix Ascent!)
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
- 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.
- 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.
- 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.
- 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.