Carrot Ginger Soup

Delicious carrot ginger soup

Ingredient List

  • 2 tbsp avocado oil, or olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 3 tablespoons ginger, minced or finely diced

  • 2 pounds carrots, peeled and chopped

  • 4 cups vegetable broth

  • 1 bay leaf

  • 1 teaspoon cinnamon

  • 1 teaspoon salt

  • Optional toppings: coconut cream, crispy shallots, toasted pine nuts and cilantro

Step by step instructions

  1. Take solace knowing in the fact that you are about to create and ingest the best fall flavors

  2. Heat that oil UP and pop in those onions. Cook until translucent.

  3. Add garlic and ginger. Awake the household. Prepare your nostrils for the beautiful smell. Stir for a minute.

  4. Add chopped carrots and spices (salt, cinnamon, and pepper) and cook for 10 minutes.

  5. Then, add vegetable broth and a single bay leaf. Bring to boil, and then turn back to a simmer for 20-30 minutes or until carrots are tender and soft.

  6. TAKE OUT THE BAY LEAF (I made the mistake of not doing that the first time…wasn’t great) and then use an immersion blender or blender to puree until smooth.

  7. I crisped some shallots and pine nuts and added those!

Also recommended is pan searing some bread with butter and dipping.

 

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