Description
This creamy carrot ginger soup is a vibrant, cozy dish made with fresh carrots, ginger, and warm spices. It’s easy to make, naturally vegan, and perfect for a light lunch or starter.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, more to taste
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 1 tablespoon apple cider vinegar
- 1½ pounds carrots, roughly chopped
- 3 to 4 cups vegetable broth
- 1 teaspoon maple syrup
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and salt and sauté until soft, about 8 minutes.
- Add the garlic and ginger and cook for another 2 minutes, stirring frequently.
- Stir in the apple cider vinegar, then add the carrots and 3 cups of the broth. Bring to a boil, then reduce to a simmer and cook until the carrots are tender, about 30 minutes.
- Let the soup cool slightly, then transfer it to a blender and purée until smooth. Work in batches if necessary. If the soup is too thick, add more broth as needed.
- Return the soup to the pot, stir in the maple syrup, and season to taste with salt and pepper. Reheat if necessary before serving.
Notes
- Adjust the consistency of the soup by adding more vegetable broth as desired.
- Use fresh ginger for the best flavor – it adds a warm, zesty kick.
- This soup freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
