Carrot Ginger Soup

🥘 Ingredients

• apple cider vinegar
  1 Tbsp
• carrots
  3 c
• cashew cream or sour cream
• fresh ginger
  2 Tbsp
• fresh parsley
• garlic
  3 cloves
• ground ginger
  1 tsp
• hemp seeds
• olive oil
  1 Tbsp
• onions
  1 c
• pumpkin seeds
• vegetable broth
  4 c

🍳 Cookware

• large saucepan or pot
• blender

1. 1

   Add the olive oil to a large saucepan or pot over medium heat. Once it’s heated, add the onions (chopped) and cook until tender, stirring occasionally, around ⏱️ 5 minutes .

   olive oil: 1 Tbsp, onions: 1 c
2. 2

   Add the carrots (chopped) and fresh ginger (peeled and sliced). (Alternatively, use ground ginger ). Stir to coat and cook for another ⏱️ 5 minutes to ⏱️ 7 minutes .

   carrots: 3 c, fresh ginger: 2 Tbsp, ground ginger: 1 tsp
3. 3

   Add the garlic (chopped) and cook, stirring, for ⏱️ 1 minute .

   garlic: 3 cloves
4. 4

   Pour in the vegetable broth and bring it to a boil. Then reduce the heat to a simmer and cook for ⏱️ 20 minutes to ⏱️ 30 minutes , or until the carrots are tender.

   vegetable broth: 4 c
5. 5

   Remove the pan from heat and stir in the apple cider vinegar . Then allow the soup to cool slightly.

   apple cider vinegar: 1 Tbsp
6. 6

   Purée the soup in a blender , working in batches if necessary. Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup.
7. 7

   To serve, pour the soup into bowls and garnish with desired toppings: cashew cream or sour cream , pumpkin seeds , hemp seeds or fresh parsley (chopped).

   cashew cream or sour cream, pumpkin seeds, hemp seeds, fresh parsley