From the creator of the beloved and award-winning Love and Lemons blog comes an apple-to-zucchini celebration of impromptu cooking, featuring 100 all-new vegetarian recipes with gorgeous color photography and design
Carrot Soup Recipe Ingredients
This soup recipe is so simple and delicious with no cream, no cashew cream, and no coconut cream. The creamy base of the soup comes purely from the pureed carrots. Here’s what else makes it so darn good:
Ginger adds a lovely freshness and plays well with the carrots’ sweetness.
Onion and garlic give it depth of flavor.
Extra-virgin olive oil adds richness.
Apple cider vinegar or orange juice makes it bright & tangy.
Veggie broth gets the blender moving and ties it all together.
Season to taste with salt and pepper, and add a bit of maple to sweeten it up, if you wish. That’s it!
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onions
- 3 garlic cloves, smashed
- 2 heaping cups chopped carrots
- 1½ teaspoons grated fresh ginger
- 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)
- coconut milk for garnish, optional
- dollops of pesto, optional
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 (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
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.
Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.