Ingredients

2 Tablespoons olive oil - Divided
1 cup chopped onion
3 garlic cloves smashed
2 heaping cups carrots - small dice 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

Directions

1. Heat 1/2 the olive oil in a large pot over medium heat. Add the onions and cook until softened, stirring occasionally.
2. Add the smashed garlic cloves (they'll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
3. 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.
4. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
5. 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.
6. Taste and adjust seasonings with salt and pepper as desired. If the soup needs a bit of extra sweet add a little maple syrup.
7. Serve with a drizzle of coconut milk and/or a dollop of pesto in each bowl, if desired.

Serve with

• Naan bread