Carrot and Ginger Soup
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
2 cloves garlic, minced
2 tablespoons minced ginger, or more to taste
6 cups low-sodium vegetable broth
5 cups peeled and roughly chopped carrots (about 15 medium carrots)
1½ cups diced sweet potato
2 sprigs fresh thyme
¾ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
Tart green apple, julienned (pictured)
Sweet and Spicy Roasted Pumpkins Seeds
Croutons (may not be gluten free)
In a Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.
Add the garlic and ginger. Cook until fragrant, about 1 minute.
Add the vegetable broth, carrots, sweet potato, thyme sprigs, salt, and pepper. Bring to a boil and reduce to a simmer. Cover and cook over low heat until vegetables start to break down, 40 to 45 minutes.
Blend with an immersion blender for desired consistency. Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.