Ingredient

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• 1 tablespoon extra-virgin olive oil
• ½ medium yellow onion, chopped
• ½ teaspoon sea salt
• 3 garlic cloves, smashed
• 1 pound carrots, roughly chopped
• 1 teaspoon grated fresh ginger
• 1 tablespoon apple cider vinegar
• 3 cups vegetable broth
• Freshly ground black pepper
• 1 teaspoon maple syrup, optional
• Coconut milk, for garnish, optional

Direction

1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
4. Serve with a drizzle of coconut milk, if desired.