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---
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comments: true
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tags:
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- soup
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- stew
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- vegan
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- vegetarian
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- carrot
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- ginger
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---
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# Carrot Ginger Soup
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![Carrot Ginger Soup][1]{ loading=lazy }
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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|:----------------------------------:|:-----------------------: |
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| 4 | 1.13 hours |
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## :salt: Ingredients
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- :olive: 1 Tbsp olive oil
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- :onion: 1 cup (142 g) onions
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- :carrot: 3 cups (426 g) carrots
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- :sweet_potato: 2 Tbsp fresh ginger
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- :sweet_potato: 1 tsp ground ginger
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- :garlic: 3 cloves garlic
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- :stew: 4 cups (908 g) vegetable broth
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- :apple: 1 Tbsp apple cider vinegar
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- :rice: some cashew cream or sour cream
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- :seedling: some pumpkin seeds
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- :seedling: some hemp seeds
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- :herb: some fresh parsley
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## :cooking: Cookware
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- 1 large saucepan or pot
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- 1 blender
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## :pencil: Instructions
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### Step 1
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Add the olive oil to a large saucepan or pot over medium heat. Once it’s heated, add the onions (chopped) and cook
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until tender, stirring occasionally, around 5 minutes.
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### Step 2
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Add the carrots (chopped) and fresh ginger (peeled and sliced). (Alternatively, use ground ginger). Stir to coat and
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cook for another 5 minutes to 7 minutes.
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### Step 3
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Add the garlic cloves (chopped) and cook, stirring, for 1 minute.
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### Step 4
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Pour in the vegetable broth and bring it to a boil. Then reduce the heat to a simmer and cook for 20 minutes to 30
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minutes, or until the carrots are tender.
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### Step 5
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Remove the pan from heat and stir in the apple cider vinegar. Then allow the soup to cool slightly.
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### Step 6
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Purée the soup in a blender, working in batches if necessary. Blend on low speed for a few seconds, then slowly
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increase speed to create a creamy soup.
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### Step 7
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To serve, pour the soup into bowls and garnish with desired toppings: cashew cream or sour cream, pumpkin seeds, hemp
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seeds or fresh parsley (chopped).
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## :link: Source
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- <https://namelymarly.com/carrot-ginger-soup/>
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[1]: <../assets/images/carrot-ginger-soup.jpg>
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