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.
Yield: 4 servings