It's been a while since I posted a new recipe! I've been super busy with my Instagram and Facebook that I, admittedly, neglected my website, but I'm back! I made this carrot ginger soup as part of a gourmet, 4-course lunch at Cedar Hill Farm B&B a few weeks ago. It is super easy to make, delicious, and both vegan and gluten free.
Since you will be blending the soup at the end, don't worry so much if you onion, carrot, etc. are not finely or evenly chopped. You will need a decent blender, food processor, or emulsion blender for this recipe.
I highly recommend making your own pesto if you choose to add it as a garnish. You will need fresh basil, EVOO, garlic, pine nuts or walnuts, grated parmesan (optional, not vegan) and salt. Any recipe you find online will do.
Servings: 4-6
4 servings is the equivalent of a meal, 6 (about 2 ladles worth) would be equivalent to an appetizer.
Ingredients:
EVOO
1 medium yellow onion, chopped
3 garlic cloves, smashed
2 heaping cups chopped carrots
1 1/2 tsp fresh grated ginger
1 tbsp apple cider vinegar
3-4 cups vegetable broth
Sea salt and black pepper
Coconut milk, for garnish (optional)
Pesto, for garnish (optional)
Directions:
Heat about 2 tbsp olive oil in a large pot over medium heat. Add the onions and some salt and pepper and cook for about 8 minutes or until onions are soft. Add the garlic, carrots and cook for another 8 minutes. Stir in the ginger, apple cider vinegar, and 3-4 cups of broth depending on the consistency you want. I used about 3 cups. Reduce heat to a simmer and cook until carrots are soft, about 30 minutes. Let it cool slightly and transfer to a blender, food processor, or use an emulsion blender and blend until smooth (note: don't fill your blender or food processor to the top. I had to do this in about 2-cup batches). Put all contents back in the large pot and turn heat to low so that it all mixes together. Taste and adjust seasoning if needed (for more sweetness you can add maple syrup but I did not add this). Serve warm with a drizzle of coconut milk and dollop of pesto if you so choose.
Recipe from Love & Lemons
Comments