Curried Carrot Ginger Soup

1 onion

1 pound carrots

4 cloves garlic

1 box broth

1 Tbs minced ginger

Salt and pepper (I used a garlic herb blend)

Can of coconut milk

Tsp garam masala

¼ cup fire cider or ACV

Tsp Maggi seasoning (or soy sauce/coconut aminos)

Pinch red pepper flakes (optional)

Dice onion, cook in oil until they’re soft. Peel and smash the garlic and add it after the onion is soft. Peel and roughly chop carrots and add them to pot. I actually used a bag of baby carrots and just threw them in whole. Saute everything until you feel like stopping (I stopped about five minutes after I added the carrots). Add half the minced ginger, salt, and pepper, and broth. If all the carrots are covered, boil until the carrots are soft (I used an instant pot for 10 min, natural release). If they aren’t all covered, add water until they are.

IF the carrots are soft enough to blend smoothly, turn the heat off. Pour enough coconut milk into a pan to cover the bottom by about ½”. Add the rest of the ginger, the garam masala, and the red pepper flakes. Heat until the spices are fragrant. I ended up pouring the entire can in the pan and then just reducing it a little, until it all smelled amazing. 

After the carrot mixture cools, use a stick blender or pour it all into a regular blender and blend until smooth. Add the coconut milk mixture and blend again. When the ginger is fully blended, add the Maggi seasoning, fire cider, and red pepper flakes. Taste and add salt if needed. 

Serve hot. Optional: top with a dollop of sour cream/yogurt.

If you want it a little sweeter, you can either add a touch of honey, a touch of maple syrup, or roast the carrots first to get some nice caramelization.