Carrot Apple Cider Vinegar and Ginger Soup

Sweet and savory, silky, creamy, and luscious are just a few of the words I like to use to describe this amazingly delicious soup.

I mean, it’s got it all.

Sweet carrots.

Spicy ginger.

Robust onions.

Creamy coconut milk.

And last but not least, a big old kiss of apple cider vinegar to make everything bright and lively!

Carrot apple cider vinegar and ginger soup ingredients, substitutions, and tips

• 1 tablespoon olive oil

• 5 cups carrots, cut into ½-inch pieces  

• 2 large celery stalks, sliced into ½-inch pieces

• 1 medium onion, diced

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper
• 1 tablespoon freshly grated ginger

• 4 cups chicken broth

• 1 (13.5 oz.) can full-fat coconut milk

• 1 tablespoon apple cider vinegar

• 1 tablespoon lemon juice

• 2 teaspoons ground turmeric

Diet compatibility

Diet	Compatible?
Vegan	Not as written (see substitutions below)
Non-dairy	Yes
Paleo	Yes
Whole30	Yes
Keto	Yes (but halve the carrots and substitute parsnips)

A few tips and substitutions…

• If you want to change up the flavors, I’d add in a little fennel and some parsnips. The fennel will really pop with the ginger and turmeric. But with these flavors, really just about any vegetables will do, so feel free to throw in whatever you’ve got and see what happens!
• If you don’t have lemon juice, lemon extract will do in a pinch. The substitution ratio is 1:6, so 1/2 teaspoon of lemon extract should give you the same amount of lemony flavor as 1 tablespoon of lemon juice – of course, feel free to adjust to your taste.
• To make this recipe vegan: Just swap out the chicken broth for vegetable broth!
• This soup is extremely freezer friendly! Simply portion it up in airtight containers, and you’ll have a ready made lunch at the tap of a microwave button!

How to make carrot apple cider vinegar and ginger soup (step-by-step instructions)

• In a large Dutch oven, heat the olive oil over medium heat until it shimmers.

• Add the carrots, celery, and onion.

• Season with salt and pepper.

• Sauté for 5-7 minutes, or until softened.
• Add grated ginger, and stir for 1 minute.

• Pour in the chicken broth, and bring to a simmer.

• Reduce heat to low, stir in the coconut milk, apple cider vinegar, lemon juice, and turmeric.

• Simmer for 20 minutes, or until the carrots are cooked through.

• Remove from heat, and let cool for 10 minutes.

• Purée the soup to desired consistency using a hand held immersion blender, or ladle the soup into a standing blender.

• Serve immediately.

• The soup can be stored in an airtight container in the refrigerator for up to 3 days.

Recipes and Tips:

Coconut milk vs coconut cream

Apple cider vinegar gummies recipe

Tom Kha Gai (Thai Coconut Soup) Recipe

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