Thank you for your interest!
Thank you for your interest!
About the Recipe
With a luscious creamy texture from the blended carrots, this easy soup is totally vegan and packed with nutrients!
Ingredients
1 tablespoon olive oil
½ medium onion, chopped
½ teaspoon sea salt
3 garlic cloves, smashed
1 pound carrots, chopped
1 tablespoon grated fresh ginger
1 tablespoon apple cider vinegar
2 teaspoon grated fresh turmeric
3 cups vegetable broth
Freshly ground black pepper
Coconut milk, for garnish, optional
Preparation
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, turmeric, 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.