From our Kitchen to Yours
Tracey’s Carrot Ginger Soup is a beloved classic at our Children’s Mental Health Centre, cherished by both our children and staff—especially on the coldest winter days.
Carrot Ginger Soup
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
- 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 and carrots to the pot and cook 8 minutes more, stirring occasionally.
- Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- 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 to be a little sweeter, add the maple syrup.
- Serve with a drizzle of coconut milk, if desired.