Carrot Soup

Starters Soups

Ingredients

• 1 tbsp extra-virgin olive oil
• ½ medium yellow onion, chopped
• 3 garlic cloves, smashed
• 450g carrots, roughly chopped
• 1 tsp fresh ginger, grated
• 1 tbsp apple cider vinegar
• 3 cups vegetable broth
• ½ teaspoon sea salt
• Freshly ground black pepper
• (1 tsp maple syrup, optional)
• (Coconut milk, for garnish, optional)

Method

1. 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.
2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. If the soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
4. Serve with a drizzle of coconut milk, if desired.