Ginger Carrot Soup Recipe

Carrot Soup

Warm soup for dinner can be a great way to take off the winter chill during the cold months. Please find below a recipe our families uses. We like to roast the carrots for 20-25 minutes at 350 degrees in the oven prior to taking the steps below; it gives the soup that extra flavour. 

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion, chopped
• 1/2 teaspoon sea salt
• 3 garlic cloves, smashed
• 1 pound carrots, roughly chopped
• 1 teaspoon grated fresh ginger
• 1 tablespoon apple cider vinegar
• 3 cups vegetable broth
• freshly ground black pepper
• 1 teaspoon maple syrup, optional

STEPS

• 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, 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.

Feel free to let us know if you tried this for your family!