Carrot Ginger Soup

This light and flavorful soup makes a lovely lunch on a chilly day and a welcome holiday starter. If you'd prefer a smoother soup, strain the blended mixture through a fine sieve before reheating and serving. This recipe makes 3-4 servings.

PREP TIME: 10 minutes
COOK TIME: 45 minutes

2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
3-4 large carrots, scrubbed clean and chopped
1 1/2 teaspoons fresh ginger root, grated
1 tablespoon apple cider vinegar
3 to 4 cups vegetable broth
1 teaspoon honey (or more to taste)
Salt and pepper, to taste
Chopped fresh chives, for garnish

Heat oil in a large stock pot over medium heat. Add onions and cook until the onions become translucent and fragrant, about 7-8 minutes. Add carrots and cook for 8-10 more minutes. Add garlic and ginger and cook for 2 more minutes. Add vinegar and 3 cups stock. Reduce heat to medium-low, cover and cook for about 25-30 minutes or until the carrots become fork-tender. Remove from heat and let mixture cool before continuing to the next steps.

Working in batches, blend mixture in a blender or food processor until smooth. Add blended soup back into pan, stir in honey, season with salt and pepper and bring to a simmer.

To serve, ladle about a cup of soup into a serving bowl and garnish with chives.