I’m excited to host my first guest post in continuation of Apple Week! I collaborate with one of my lovely friends, Hanna, at Haute|31 on healthy eating. We spent some time together this past week and experimented by creating a new soup recipe. Thanks for cooking with me and writing this, Hanna!
Guest Post: Carrot Apple Ginger Soup
I love soups, especially any variety of carrot soup: Ginger Carrot, Carrot Potato, Creamy Carrot, and now Carrot Apple Ginger! This soup is truly a delight. Nutmeg makes this a perfect fall soup, and the fresh ginger adds a very subtle but pleasant spiciness at the back of the palate. The ingredients superbly compliment the apple, which shines through clean and bright with the carrot.
Carrot Apple Ginger Soup Recipe serves 4
3 cups of apple about 2 large apples
3 cups of carrots I used one bag of baby carrots
1 small onion
2 teaspoons freshly grated ginger
1 garlic clove
1 Tbl Extra Virgin Olive Oil
1/2 tsp salt (or to taste)
1/2 scant tsp of nutmeg
1/8 tsp fresh ground pepper
1 cup of water
2 cups of vegetable stock (I used Better Than Bullion Organic Vegetable Base)
Heat the olive oil in a dutch oven or soup pot over medium heat. Chop onions, carrots, and apples.
Sauté the onion in the olive oil for 3-5 minutes, or until translucent.
While sautéing the onion, chop the garlic clove. Add it to the onions and sauté for another minute. Add the carrots, apples, ginger, nutmeg, salt, pepper, water, and vegetable broth. Turn up heat to high and bring to a boil. Once everything reaches boiling, reduce heat to medium low and simmer for 15 minutes.
Check the carrots, since everything is done when they are. They should be soft and tender.
When everything is cooked through, turn off the heat.
Pour half the mixture in a blender, and blend until smooth. Transfer to a mixing bowl. Blend the other half of the soup. Transfer all the soup back into the original pot. Taste and add more salt or pepper or nutmeg to your own liking. If needed, turn heat to low to warm soup through again.
Garnish with a dollop of vegan sour cream, sprinkle of nutmeg, and fresh parsley. Delicious!