Carrot, apple & ginger soup

Prep time 10 min Total time 40 min Serves 4

If you're a locavore you probably have carrots in the fridge (and most of the other ingredients). This is the perfect soup for your next Holiday gathering or for a simple conforting meal. 

Thank you to Melissa Brandford for the recipe!

Ingredients
3 tablespoons olive oil
2 small yellow onions, sliced
2 clove garlic, minced
1/2 teaspoon of salt
1 tablespoon of cumin
2 tablespoons fresh ginger, peeled and grated
 


2 small apple, peeled and sliced
4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
2 cups vegetable broth
2 cups of water
pinch of cayenne pepper
 

Instructions

Directions

  • Add olive oil in a soup pot over medium heat and cook the onions, carrots and garlic stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
  • Add the stock, water, apples and the ginger. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
  • Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste and pepper to taste.
  • 4 Serve while HOT! Feel free to garnish with chopped chives, paprika, parsley and even croutons!