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

  1. In a large soup pot heat 1 tbsp olive oil or butter
  2. Add the chopped onion and cook 4-5 minutes until soft
  3. Stir in garlic and ginger, cooking for 1 more minute until fragrant.
  4. Add chopped carrots (and optional potato or apple); stir to coat in the aromatics.
  5. 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.
  6. 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.
  7. Taste and season with salt and pepper.
  8. Ladle into bowls and drizzle each serving with 1-2 teaspoons of WVOO roasted pumpkin seed oil.
  9. Optionally top with toasted pumpkin seeds for crunch.