Carrot Ginger Soup

 Carrot Ginger Soup


1 tbsp extra virgin olive oil

½  of a yellow onion, chopped

½ tsp each salt and pepper

4 cloves of garlic, minced

1 lb. carrots peeled and chopped

1 ½ tsp chopped fresh ginger

1 tbsp apple cider vinegar

3 cups vegetable broth

Garnish:

Cilantro or parsley leaves

Pomegranate seeds




Heat extra virgin olive oil in a large pot on medium high heat.

Add chopped onions, salt and pepper and cook until the onions have softened. This will take 5-7 minutes.


Add garlic and carrots to the pot and cook for 8 minutes.


Stir in the ginger, apple cider vinegar and broth.  Bring to a boil, then reduce to a simmer and cook for 30 minutes.


Using an immersion blender, blend until the soup is smooth.  If the soup is too thick add a little more broth to reach desired consistency. 

You can also use a blender.  Transfer a few cups at a time and blend until smooth.  Top each serving with some cilantro or parsley leaves and a few pomegranate seeds.



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