This soup…..is a lot of things.
It’s delicious,creamy,thick and chock full of healthy stuff…..infact, it distracted me from the giagantic box of whipped cream which i was “helping” my mother clean for a whole 13 seconds.
It’s true…MIRACLES DO HAPPEN!
Anyway,did the apple in the title startle you?If it did,then have no fear because all the apple does is enhance the flavour of the carrots and ginger.I used a Granny Smith (green) apple but any tart apple should do the trick.But if you’re feeling
scared sceptical, then you can leave it out all together.
However, if what you’re scared of is the healthiness of the soup…then i promise you dessert tommorow.But for now,stuff your face with soup….i’ll get you sprinkles soon….i promise.
CARROT APPLE GINGER SOUP
Adapted from joy the baker(www.joythebaker.com)
yeilds around 6-7 cups
- 1 tbsp extra virgin olive oil
- 1 cup diced onion
- 2 minced garlic cloves
- 2 tbsp fresh grated ginger
- 1 large apple (i used a granny smith)
- 5 cups carrots, peeled and chopped
- 5 cups of vegetable or chicken broth
In a large pot over medium heat, heat the olive oil and saute the onion for about 4 minutes till translucent.Now add the garlic and ginger and cook for a few more minutes on low heat.
Add the chopped carrot and apple and cook for a few minutes more till they start to get a little soft.Add the broth and stir and bring to a boil.Reduce heat to low-medium and simmer for 20-25 minutes or till soft.
now turn the heat off and carefully transfer the mixture to a blender or food processor and blend till smooth.I had to do this is two batches as my blender isn’t big enough. Taste and season well with salt and pepper and big squeeze of lime.
Serve with a hunk of bread