Simple Carrot Ginger Soup

Ingredients

1 tablespoon extra-virgin olive oil

1 cup chopped yellow onion

3 garlic cloves (smashed)

2 1/2 cups chopped carrots

1 tablespoon coarsely chopped fresh ginger

1 tablespoon apple cider vinegar or freshly squeezed orange juice

3 to 4 cups vegetable broth*

Carrot Top Pesto (recipe below)

coconut milk for garnish (optional)

Directions

Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.

Stir in the ginger, then add the apple cider vinegar, and then add 3 cups of broth. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.

Let cool slightly and transfer to a blender. Blend until smooth. If the consistency of your soup is too thick, add up to 1 cup more broth.

Serve the soup with the pesto on the side. Garnish with a drizzle of coconut milk, if desired.