Arleigh Schmitt October 24, 2020 Fall Recipes
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onions
3 garlic cloves, smashed
2 heaping cups chopped carrots
1½ teaspoons grated fresh ginger
1 tablespoon apple cider vinegar
3 to 4 cups vegetable broth
Sea salt and fresh black pepper
1 teaspoon maple syrup, or to taste (optional)
coconut milk for garnish, optional
dollops of pesto, optional
1. Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
2. Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
4. Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.