There are few things better than a cozy bowl of soup.

And after a few weeks of enjoying all the home baked goodies, this one feels just the right amount of filling and nourishing.

A splash of coconut milk and some fresh cilantro would richen it up or even a can of white beans for a little protein boost.

I love it exactly as it is with some vegan cheddar biscuits on the side and loads of fresh herbs piled on top. 

INGREDIENTS 

• 5-6 large carrots (chopped) 

• 1 T olive oil

• 1 red onion (chopped) 

• 3 cloves garlic (minced) 

• 2 tsp grated fresh ginger

• 1 tablespoon apple cider vinegar

• 1 quart vegetable broth

• Sea salt and fresh black pepper

• Chimmichurri or fresh parsley for serving 

DIRECTIONS

Heat the olive oil in a large stock pot over medium-high heat. Add the onions and garlic and saute until golden. Season with sea salt and pepper. 

Add the carrots and saute for another 5 minutes or until just tender. 

Stir in the ginger, and then the veggie broth. Reduce heat to a simmer and continue cooking until the carrots for another 30 minutes, or until carrots are soft.

Transfer to a high speed blender, and blend until smooth. Stir in the apple cider vinegar and add more salt and pepper to taste.

Serve with a generous drizzle of chimmichurri, if desired.