Ingredients
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, chopped
1/2 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, to taste
1 teaspoon maple syrup (optional)
Coconut milk, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper, and sauté for about 8 minutes, or until softened.
- Add the smashed garlic cloves and carrots. Cook for another 8 minutes, stirring occasionally.
- Stir in the ginger, apple cider vinegar, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 30 minutes, until the carrots are tender.
- Allow the soup to cool slightly, then transfer it to a blender. Blend until smooth and creamy. Add a little water if it’s too thick.
- Taste and adjust—add maple syrup for sweetness if desired.
- Serve warm, drizzled with coconut milk for garnish, if using.
Notes
- This soup freezes beautifully for up to 3 months—perfect for meal prep.
- No need to peel your carrots if they’re well-scrubbed; the peel adds flavor and nutrients.
- Add a pinch of curry powder or turmeric for an extra warming spice note.
- For a heartier texture, stir in a handful of cooked lentils or top with roasted chickpeas.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
