Plastic Free July: Carrot and Ginger Soup

Shop the Bulk and Produce Departments to find ingredients free from plastic! Ingredients from other departments can be found in recyclable containers (glass or metal).

1 tbsp extra virgin olive oil

1 cup yellow onions, chopped

3 garlic cloves, smashed

2 heaping cups chopped carrots

1½ tsp grated fresh ginger

1 tbsp apple cider vinegar

3 to 4 cups vegetable broth (homemade from kitchen scraps is best)

¼ tsp cumin

¼ tsp smoked paprika

Sea salt and fresh black pepper

Optional: toasted pumpkin seeds for garnish

In a large pot, heat olive oil over medium heat. Add onions and a big pinch of salt and pepper. Cook until softened, about 8 minutes. Add garlic and carrots. Cook for an additional 8 minutes. 

Add ginger and stir until fragrant, about 1 minute. Add apple cider vinegar, broth, cumin, smoked paprika, and another pinch of salt and pepper. Bring to a boil, then reduce heat to a simmer and cook until carrots are tender, 25-30 minutes. Remove from heat and cook for 10 minutes. 

Transfer to a blender and blend until smooth. Taste and adjust seasonings. Serve hot with roasted pumpkin seeds sprinkled on top.

GF V veg DF

Yield: 4 servings