Posted in /Cooking/Soups on Saturday, December 12, 2020
This is a soup I'd as a demonstration for my classes because it comes together so quickly. It also covers a lot of curriculum points and shows students that veggies can be extremely tasty!
2 Tablespoons olive oil - Divided
1 cup chopped onion
3 garlic cloves smashed
2 heaping cups chopped carrots
1 Tablespoon grated fresh ginger
1 Tablespoon apple cider vinegar
3-4 cups vegetable or chicken broth (use more if you want a thin soup)
TT Salt and fresh black pepper
- Optional ingredients:
- 1 teaspoon maple syrup, or to taste before serving
- Dollop of coconut milk for garnish in each bowl (use the cream)
- Dollops of pesto in each bowl, optional
- Heat 1/2 the olive oil in a large pot over medium heat. Add the onions 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, the apple cider vinegar, and 3 to 4 cups of broth, depending on your desired consistency and bring to a boil.
- 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. Make sure you cover the blender lid with a towel to prevent steam burns.
- Taste and adjust seasonings with salt and pepper as desired. If the soup needs a bit of extra sweet add a little maple syrup.
- Serve with a drizzle of coconut milk and/or a dollop of pesto in each bowl, if desired.