Ingredients
- 1 tbsp WVOO Roasted Pumpkin Seed Oil or butter
- 1 onion, chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger, grated
- 1.5 lbs (about 6-7 medium) carrots, peeled and chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: 1 small potato or 1 apple (adds creaminess or a toucj of sweetness)
- Optional garnish: roasted pumpkin seeds
Preparation
- In a large soup pot heat 1 tbsp olive oil or butter
- Add the chopped onion and cook 4-5 minutes until soft
- Stir in garlic and ginger, cooking for 1 more minute until fragrant.
- Add chopped carrots (and optional potato or apple); stir to coat in the aromatics.
- Pour in 4 cups of vegetable broth and bring to a boil, then reduce heat and simmer, covered for 20-25 minutes or until the carrots are very tender.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer to a blender in batches (be careful with hot liquids); return toi pot if needed.
- Taste and season with salt and pepper.
- Ladle into bowls and drizzle each serving with 1-2 teaspoons of WVOO roasted pumpkin seed oil.
- Optionally top with toasted pumpkin seeds for crunch.
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