Carrot Ginger Soup

Ingredients:

1 tablespoon extra-virgin olive oil

½ medium yellow onion, chopped

½ teaspoon sea salt

3 garlic cloves, minced

1 pound carrots, roughly chopped

1 teaspoon grated fresh ginger

1 tablespoon apple cider vinegar

3 cups veggie or chicken broth

Freshly ground black pepper

1 teaspoon maple syrup, optional

Instructions:

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

Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes, until carrots are very tender.

Let cool slightly and transfer to a blender, or blend right in the pot with an immersion blender.

Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.

adapted from https://www.loveandlemons.com/carrot-ginger-soup/