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Carrot & Ginger Soup


1 tablespoon olive oil

1 yellow onion, chopped

3 garlic cloves, smashed

2 heaping cups carrots, chopped

1½ teaspoons fresh ginger, grated

1 tablespoon apple cider vinegar

3 to 4 cups vegetable broth

Sea salt and fresh black pepper

1 teaspoon maple syrup, or to taste (optional)


  1. 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 and carrots to the pot and cook about 8 minutes more, stirring occasionally.
  2. Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
  3. Use an immersion blender to blend thoroughly or let cool slightly and transfer to a blender. Blend until smooth. Blend in the maple syrup.
  4. Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.