Recipe- Perfect For Winters Carrot Ginger Soup

Carrot ginger soup is one of my favorite cold weather soups. It’s healthy and easy to make, has a creamy smooth texture, and warms you from the inside out. Made from fresh carrots, ginger, onion, broth and a hint of spices, it’s also dairy-free and vegan. This carrot ginger soup has a perfect balance of sweetness and savoriness, and is loaded with healthy ingredients. If ever there was a cozy soup to warm up alongside a fire with, it’s this one.

Ingredients

2 tbsp avocado oil, or olive oil
1 medium onion, diced
3 cloves garlic, minced
3 tbsp ginger, minced or finely diced
2 lbs carrots, peeled and chopped
4 cups vegetable broth
1 bay leaf
1 tsp cinnamon
1 tsp salt

Toppings

1/4 cup avocado oil
1 shallot
4 tbsp coconut cream
4 tbsp cilantro, chopped
4 tsp pine nuts

Method

* Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.

* Add the ginger and garlic to the pot and stir for another minute.

* Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.

* Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.

* Turn off the heat and remove the bay leaf.

* Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.

* To make the crispy shallots, finely slice the shallot and separate each layer of the slice.

* Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.

* Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.

* Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.