Carrot Apple Cider Vinegar and Ginger Soup
This soup is creamy, sweet and savory, and has a kiss of apple cider vinegar for a little bit of an acidic kick! It’s also freezer friendly, so you always have lunch at the ready.
- Prep Time: 5 minutes
- Cook Time: 27 minutes
- Total Time: 47 minutes (Including cooking and cooling time)
- Yield: 6 servings 1x
Ingredients
1 tablespoon olive oil
5 cups carrots, cut into 1/2-inch pieces
2 large celery stalks, sliced into 1/2-inch pieces
1 medium onion, diced
1/2 teaspoon kosher salt
1/2 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
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.
Notes
The soup can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
- Serving Size: 1
- Calories: 215
- Sugar: 7g
- Sodium: 793mg
- Fat: 15.2g
- Saturated Fat: 11.4g
- Carbohydrates: 14.4g
- Fiber: 3.1g
- Protein: 5.4g
- Cholesterol: 0mg