- 1 tablespoon extra virgin olive oil
- 1 cup onion, chopped (from 1 onion)
- 1 cup celery, dry ends removed and chopped (from 2 stalks)
- 2 large cloves garlic, minced or grated
- 2 tablespoons fresh ginger, grated
- 1/2 teaspoon dried, ground ginger (optional)
- 1/2 teaspoon fine sea salt
- Fresh ground pepper, to taste
- 7–8 cups carrots, peeled and roughly chopped (from about 7–8 carrots)
- 4 cups vegetable stock (homemade is best)
- 2 cups water (plus more for thinning, if needed)
- 1 tablespoon maple syrup, agave (or honey if not vegan)
- Heat oil in a large pot or dutch oven over medium heat.
- Add the onions, celery and carrots to the pot and cook until the onions are just translucent but not browning, about 8 minutes stirring occasionally.
- Add the garlic, ginger and the salt and pepper and cook for another minute until fragrant.
- Add the carrots to the pot along with the stock and water. Stir to incorporate and then bring soup to a boil, reduce heat to medium low and cook until carrots are very tender, 20 minutes.
- Puree the vegetables together with an emersion blender in the pot (or blend in batches using a food processor or blender). When the soup is silky smooth (aim for 3-5 minutes with the emersion blender – the smoother the better here!). If you find the consistency of the soup too thick, add 1/2 cup of water at a time while still blending until you reach your desired consistency.
- Stir in the maple syrup. Season with salt and pepper, if necessary. Serve immediately.