The roasted carrots make a big difference to the overall taste.
Keep cozy on cold nights with this delicious soup!
Step 2:
Put the carrots on the prepared sheet pan.
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Toss everything to fully coat.
Place inside the oven and roast for 30 minutes.
Step 3:
Place a medium saucepan over medium heat and add a tablespoon of oil.
Add the onion and saute for about 5 to 6 minutes or until it becomes translucent.
Add the garlic and ginger.
Saute for another minute.
Step 4:
Pour two cups of vegetable broth and two cups of water.
Add a teaspoon of kosher salt and a teaspoon of black pepper to season.
Stir and place the lid.
Bring it to a boil and let it simmer for about 10 minutes.
Step 6:
Carefully puree the vegetables using an immersion blender until its nice and smooth.
Place it back on the stove and add the apple cider vinegar.
Bring it to a boil before serving.
