Carrot Soup
Ingredients
1 bunch So Sweet carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons extra-virgin olive oil
3–4 cups vegetable broth
1–2 tablespoons apple cider vinegar
Salt and pepper, to taste
1–2 teaspoons maple syrup, to taste (optional)
drizzle of coconut cream, to taste (optional)
Directions
Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger, cooking for another 1–2 minutes until fragrant.
Add the chopped carrots and stir to coat.
Pour in the vegetable broth, ensuring the carrots are covered. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20–25 minutes.
Remove from heat and allow to cool slightly.
Blend the soup until smooth using an immersion blender or in batches using a regular blender.
Stir in the apple cider vinegar. Season with salt, pepper, and maple syrup if desired.
Serve warm, optionally garnished with a drizzle of coconut cream.
