Carrot, Onion & Ginger Soup
Photography by Sara Jewell
RECIPE SPONSORED BY RIVERBEND GARDENS
Warming foods for fall
There comes a time every year where my soul aches to settle back down into the earth. The elation of warm summer days passes swiftly as the cooler winds of fall roll into the garden. Once these winds begin to blow in, I feel a deep calling to root myself back down and settle for the long winter to come. For this, I turn to warming spices and steaming bowls of soup.
It seems to me like this year, the fairies who paint the golden tones of autumn have come to us a little earlier than expected. So today, despite it being the middle of August, I'm ready to cozy up to a fresh bowl of savory carrot soup. Are you?
Carrot soup is one of my fall favorites. This version is especially delicious as the layers of caramelized onions and carrot pair particularly well with the warming garlic and ginger. The small whisper of coconut from the oil really rounds it out perfectly.
MAKES 4 SERVINGS
1 doz medium size carrots, washed & chopped
1 large onion, chopped
2 in. ginger, peeled & chopped
1 head of garlic, peeled & chopped
2 T coconut oil
2 T apple cider vinegar
10 min PREP
First, chop everything roughly. No need to get fancy here as this soup goes into the blender.
Next, add 1 heaping tablespoon of coconut oil to a big soup pot over medium-high heat.
Once it's melted, add your veggies & cook until caramelized. This is the secret to this soup. Do not skip this step!
After about 15 minutes, add the 2nd spoon of coconut oil & give it a good stir, then add the ginger and garlic.
At the 20 minute mark, your carrots should have caramelized and the pot should smell of ginger, now's the time to deglaze with the apple cider vinegar.
Add enough water to cover everything then bring it back to the boil.
Once everything is hot again, transfer to a blender & blend until smooth. Be careful not to overfill your blender with hot ingredients as it can result in burns!
Top with coriander flowers or sunflower seeds, enjoy!