Sauté Aromatics: Heat the olive oil over medium heat in a large, heavy-bottomed pot. Add the chopped onion and sprinkle with sea salt and freshly ground black pepper. Cook, stirring occasionally, until the onions become soft and translucent—about 7 to 8 minutes. This process helps build the soup’s flavorful base.
Add Garlic and Carrots: Toss in the crushed garlic cloves and carrot chunks. Continue to cook, stirring every few minutes, until the carrots begin to soften and the garlic releases its aroma—about 8 minutes. The gentle cooking enhances the natural sweetness of the carrots.
Combine Flavors and Simmer: Stir in the freshly grated ginger and apple cider vinegar. Pour in the vegetable broth, and raise the heat to bring the mixture to a gentle boil. Once boiling, lower the heat to maintain a simmer. Let it cook uncovered for about 30 minutes, or until the carrots are tender and easy to pierce with a fork.
Blend to Creamy Perfection: Remove the pot from heat and allow the soup to cool for a few minutes. Transfer the soup in batches to a blender and puree until smooth. For a quicker option, use an immersion blender directly in the pot until creamy. If the soup seems too thick, add a splash of water or broth to reach your desired consistency.
Adjust Sweetness and Serve: Taste the soup and, if desired, stir in the maple syrup to balance flavors with a touch of sweetness. Ladle into bowls and garnish with a swirl of coconut milk for added richness and a beautiful finish. Serve warm and enjoy!
