Carrot Soup with Ginger (胡蘿蔔薑濃湯)

English

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1/2 teaspoon sea salt
  • 3 garlic cloves, smashed
  • 1 pound carrots, roughly chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable broth
  • freshly ground black pepper
  • 1/8-1/2 cup of milk (base for blender)
  • 1 teaspoon maple syrup, optional
  • coconut milk for garnish, optional

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
  2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
  3. Let cool slightly and transfer to a blender and add milk. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
  4. Serve with a drizzle of coconut milk, if desired.

中文

食材

  • 1湯匙特級初榨橄欖油
  • 半個中等大小的黃洋蔥，切碎
  • 半茶匙海鹽
  • 3瓣大蒜，搗碎
  • 1磅胡蘿蔔，切成粗塊
  • 1茶匙新鮮薑蓉
  • 1湯匙蘋果醋
  • 3杯蔬菜高湯
  • 新鮮磨碎的黑胡椒
  • 1/8至1/2杯牛奶（用於攪拌機）
  • 1茶匙楓糖漿（可選）
  • 椰奶用於裝飾（可選）

做法

  1. 在一個大鍋中，中火加熱橄欖油。加入洋蔥、鹽和胡椒，翻炒直到洋蔥變軟，偶爾攪拌，約8分鐘。
  2. 加入搗碎的大蒜瓣（它們將在後面被攪拌），繼續翻炒胡蘿蔔，再翻炒8分鐘，偶爾攪拌。
  3. 攪拌入薑蓉、蘋果醋和高湯。將其煮沸，然後降低火力，炖煮30分鐘。
  4. 稍微冷卻後，將混合物倒入攪拌機中，加入牛奶。攪拌至順滑。如果你的湯太稠，可以加一點水。如果你想要湯更甜一些，可以加入楓糖漿。
  5. 如有需要，可以加入椰奶作為裝飾。

Source: loveandlemons.com