Hey foodies!
This week's theme of 
Carrots are very versatile. That's why they are included in so many recipes. But there's only one recipe in my repertoire that features carrots in a way that it's the star of the show: Carrot Ginger Soup. The perfect comfort food for the upcoming fall and winter season. It's sweet and savoury with a little hit of ginger. The colours are bright. Ideal for a grey and cold day during fall or winter. It fills you up with warmth and healthy nutrients.
Thanks 
Carrot Ginger Soup
Ingredients
(for 4 servings)
- 500 g carrots
- 1 onion
- 2 gloves of garlic
- 1 small piece of ginger
- 2 tbsp oil (I used canola oil)
- 1000 ml vegetable broth
- salt & pepper
- optional: coconut milk
Directions
- Roughly chop carrots, onion, garlic and ginger.
- Heat up the oil in a big pot, sauté the vegetables until they get slightly brown. Deglaze with the vegetable broth. Let it cook until the vegetables are soft, so that you are able to blend them with a blender or immersion blender. Blend it until you get a smooth consistency.
- Season with salt and pepper if necessary. You can add some coconut milk (or any other vegan cream alternative) if you want a creamier soup. Enjoy!
