Simple Carrot Ginger Soup

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 1/2 cups Carrots
  • 3 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 cup Yellow onion

• Canned Goods

  • 1 Coconut milk
  • 3 cups Vegetable broth

• Condiments

  • 1 Carrot top pesto

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Drinks

  • 1 tbsp Apple cider vinegar or freshly squeezed orange juice

Found on loveandlemons.com

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped yellow onion
• 3 garlic cloves, smashed
• 2½ cups chopped carrots
• 1 tablespoon coarsely chopped fresh ginger
• 1 tablespoon apple cider vinegar or freshly squeezed orange juice
• 3 to 4 cups vegetable broth*
• Carrot Top Pesto (recipe below)
• coconut milk for garnish (optional)
• ¼ cup pepitas
• 1 garlic clove
• 1½ cup coarsely chopped carrot tops
• 1 tablespoon fresh lemon juice
• ¼ to ⅓ cup extra-virgin olive oil
• Sea salt and freshly ground black pepper
• grated parmesan cheese (optional)

Directions

• 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 cups of broth. 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. If the consistency of your soup is too thick, add up to 1 cup more broth.
• Serve the soup with the pesto on the side. Garnish with a drizzle of coconut milk, if desired.
• Wash your carrot tops well, and set them aside to dry. Pulse the pepitas and the garlic in a food processor with pinches of salt and pepper. Add the carrot tops and pulse again. Add the lemon juice and pulse again, scraping down the sides of the food processor as needed. While the blade is running, drizzle in the olive oil until the pesto blends smoothly. Taste and adjust seasonings. Add parmesan cheese, if desired. Add additional olive oil (and/or 2 tablespoons water) for a thinner consistency, if desired.