Carrot Ginger Soup

Ingredients · for 4 (scales to your household)

• 1 tablespoon Extra-virgin olive oil $0.18
• 1/2 Yellow onion $0.30
• 1/2 teaspoon Sea salt $0.03
• 3 Garlic cloves, smashed $0.09
• 1 pound Carrots $1.30
• 1 teaspoon Ginger $0.02
• 1 tablespoon Apple cider vinegar $0.09
• 3 cups Vegetable broth $3.39
• 1/4 tsp Ground black pepper $0.03
• 1 teaspoon Maple syrup $0.12
• 1 can Coconut milk $2.51

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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.

Per serving