|Source||Recipe submitted by Sally Henkel|
|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
This recipe was submitted by Sally Henkel in the 2012 We ♥ Local Food Savory Carrot Recipe Competition. Sally says, Not only is this a vegan soup, but it's also great for winter days. The carrot and ginger medley create a savory soup, loaded with flavor. I love making this for friends and family dinner.
In a soup pot, heat the oil with 2 tablespoons of broth. Add the diced onion, garlic and ginger to the pan and sauté for a few minutes. Add the soy or coconut milk, pepper, remaining broth, maple syrup and the carrots. Bring the pot to a simmer. Cook until the carrots are soft enough to break with a fork. Turn the burner off and let the soup cool for a minute. Puree the soup until preferred texture with a blender or immersion blender.