Carrot Ginger Soup¶
 Serves |
 Total Time |
|---|---|
| 4 | 1.13 hours |
Ingredients¶
1 Tbsp olive oil
1 cup (142 g) onions
3 cups (426 g) carrots
2 Tbsp fresh ginger- 1 tsp ground ginger
3 cloves garlic
4 cups (908 g) vegetable broth
1 Tbsp apple cider vinegar
some cashew cream or sour cream
some pumpkin seeds- some hemp seeds
some fresh parsley
Cookware¶
- 1 large saucepan or pot
- 1 blender
Instructions¶
Step 1¶
Add the olive oil to a large saucepan or pot over medium heat. Once it’s heated, add the onions (chopped) and cook until tender, stirring occasionally, around 5 minutes.
Step 2¶
Add the carrots (chopped) and fresh ginger (peeled and sliced). (Alternatively, use ground ginger). Stir to coat and cook for another 5 minutes to 7 minutes.
Step 3¶
Add the garlic cloves (chopped) and cook, stirring, for 1 minute.
Step 4¶
Pour in the vegetable broth and bring it to a boil. Then reduce the heat to a simmer and cook for 20 minutes to 30 minutes, or until the carrots are tender.
Step 5¶
Remove the pan from heat and stir in the apple cider vinegar. Then allow the soup to cool slightly.
Step 6¶
Purée the soup in a blender, working in batches if necessary. Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup.
Step 7¶
To serve, pour the soup into bowls and garnish with desired toppings: cashew cream or sour cream, pumpkin seeds, hemp seeds or fresh parsley (chopped).
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