3 large leeks (light green and white parts), chopped
1teaspoonfresh ginger, grated
1tablespoon apple cider vinegar
salt and pepper to taste
Heat the oil in a large pot over medium heat. Add the leek, salt, and pepper, and cook until softened, stirring occasionally for about 4 minutes. Add garlic and carrots to the pot and cook for 8 minutes, stirring occasionally.Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little broth.