Step 1

Place a large pot on the stove and heat over medium-high heat. Add olive oil into the pot and allow it to heat for 2 to 3 minutes.

Step 2

Once oil is hot, add the shredded carrots, diced celery, chopped apple, chopped onion, chopped ginger, and chopped garlic into the pot. Cook until vegetables become translucent and start to soften, about 10 minutes. Add coconut milk and vegetable stock at this time. Bring soup to a simmer and cook vegetables for another 15 minutes or until they are completely softened.

Step 3

Carefully transfer the soup mixture to a blender. Turn the blender on low and slowly increase the speed to high. Blend until smooth.

Step 4

Place your fine mesh sieve over the soup pot. Pour 1/2 of the blended soup through the sieve, using a spoon push it through. Discard the remains. Add the remaining 1/2 of the soup back into the pot without running it through the sieve. This will add some texture but not make the soup too woody. Stir in the apple cider vinegar and salt at this time. If your soup cooled too much, heat it for another 5 minutes or so.

Step 5

Divide the cooked soup between 6 bowls and garnish with fresh herbs, fresh carrot, or sour cream. Left overs for this soup can be kept for a maximum of 7 days. The soup can be frozen, but might need a little extra coconut milk when reheating to bring it back to life. Serve and enjoy!