1 tbsp extra-virgin olive oil
1 yellow onion, diced
3 garlic cloves, smashed
2 lb carrots, peeled and chopped
3 tsp fresh ginger, grated or finely diced
1 tbsp apple cider vinegar
3-4 cups vegetable broth
1 bay leaf
1 tsp cinnamon
1 tsp salt
- Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.
- Add the ginger, garlic and apple cider vinegar to the pot and stir for another minute.
- Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
- Add the vegetable broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
- Turn off the heat and remove the bay leaf.
- Blend the soup with an immersion blender or transfer it to a high powered blender. Blend for about 1 minute or until it’s pureed and smooth.
- Prepare soup in large batches and freeze in individual portions. It will keep for several months in the freezer.
- Optional garnish with coconut cream, shallots, pine nuts, cilantro