It’s a frozen tundra outside, and mid-February is feeling downright dreary—but your food doesn’t have to! 

This Carrot Ginger Soup has been on repeat in my kitchen. It’s warm, nourishing, and made with just 7 simple ingredients—staples I always have on hand. This is a good one you can throw this together fast and have something cozy and delicious waiting for you after a busy evening.  

Enjoy it on its own, pair it with my Big Ass Salad, and/or serve it with some Mary’s Gone Crackers for the perfect meal. 

Enjoy! 

CARROT GINGER SOUP

Equipment: Vita Mix Blender

Ingredients 

1 TB olive oil

1 cup yellow onion, rough chopped 

2 cups carrots, rough chopped

1 cup celery, rough chopped

3 garlic cloves, chopped

2 TB fresh ginger, chopped

1 qt vegetable broth

1 TB apple cider vinegar

Salt and pepper, to taste 

Pumpkin seeds or roasted chickpeas, optional garnish

Directions

In a large soup pot, heat oil over medium heat, add onions and a pinch of salt, stirring occasionally, for about 5 minutes. Once the onions are translucent, add the carrots and celery, stir to coat, and cook for another 8 minutes. Add the garlic and ginger and cook, stirring, for about another minute. 

Next, add the broth, turn up the heat and bring to a boil. Reduce to a simmer and cook for another 20 to 30 minutes, or until the carrots are tender. Remove the pan from the heat, stir in the apple cider vinegar, and add salt and pepper. Allow the soup to cool slightly. 

To purée the soup, carefully transfer the soup to a high-speed blender, secure the lid and blend on high until the soup is smooth and creamy. 

Serve with pumpkin seeds or roasted chickpeas. Enjoy!