Ingredients:
- 2 tbsp EVOO (Extra Virgin Olive Oil), plus extra for drizzling
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 inches fresh ginger, grated
- 6 large carrots, peeled and chopped
- 4 cups vegetable broth or chicken broth
- 1/2 cup coconut milk or heavy cream (optional, for added creaminess)
- Salt and pepper to taste
- Fresh sage and toasted pine nuts for garnish
Instructions:
- In a large pot, heat the EVOO over medium heat. Add the chopped onion, and sauté until translucent. Add the garlic and grated ginger and continue to sauté for another 1-2 minutes until fragrant.
- Toss in the chopped carrots, stirring to coat them in the onion, garlic, and ginger mix.
- Pour the vegetable or chicken broth into the pot, ensuring the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat, allowing it to simmer until the carrots are tender (about 20-25 minutes).
- Once the carrots are tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a stand blender. If you're using a stand blender, make sure to return the soup to the pot after blending.
- Stir in the coconut milk or heavy cream if desired and warm the soup gently. Adjust the consistency by adding more broth if needed.
- Season the soup with salt and pepper to taste.
- Pour the soup into bowls, drizzling a bit of EVOO on top for a rich finish. Garnish with sage and nuts.