Velvety blend of maple, ginger, and fresh carrots offers a comforting and vibrant dish for all seasons.
# The Ingredients You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 pounds carrots, peeled and sliced
→ Liquids
06 - 4 cups low sodium vegetable broth
07 - 1/4 cup pure maple syrup
08 - 1 tablespoon lemon juice
→ Seasonings
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt, or to taste
→ Optional Garnish
12 - 2 tablespoons toasted pumpkin seeds (pepitas)
13 - 2 tablespoons fresh cilantro or parsley, chopped
14 - 2 tablespoons coconut cream or yogurt for swirling
# Step-by-Step Instructions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4 minutes until soft and translucent.
02 - Incorporate minced garlic and grated ginger, cooking for 1 more minute until fragrant.
03 - Stir in sliced carrots, ground cumin, black pepper, and salt. Cook for 5 minutes, stirring occasionally.
04 - Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until carrots are tender.
05 - Add maple syrup and lemon juice to the pot, stirring to combine.
06 - Remove from heat and blend soup with immersion blender until smooth; alternatively, carefully puree in batches using a countertop blender.
07 - Adjust seasoning as needed. Serve hot, garnished with toasted pumpkin seeds, fresh herbs, and a swirl of coconut cream or yogurt if desired.
