Carrot Ginger Soup

🥘 Ingredients

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

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 .
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 .
3. 3

   Add the garlic (chopped) and cook, stirring, for 1 minute .
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.
5. 5

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