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Ingredients
- 1 pound carrots, chopped
- 1/2 yellow onion, chopped
- 3 cups low sodium vegetable broth
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp ginger
- Black pepper to taste
- Optional: 1 tsp maple syrup,
- Coconut milk for garnish
Directions
- Heat oil in a large pot over medium heat. Sauté onions with black pepper until soft, about 8 minutes. Add garlic and carrots; cook 8 minutes more.
- Stir in ginger, apple cider vinegar, and broth. Bring to a boil; reduce heat and simmer for 30 minutes.
- Let cool slightly and add to a blender. Blend until smooth, thinning with water if needed. Add maple syrup for sweetness, if desired.
- Optional: Serve warm with a drizzle of coconut milk.
Recipe by:
Meghan Server RDN
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