Friday, November 4, 2011

Gingered Carrot and Apple Soup

When it comes to winter soups, butternut squash becomes the standard go-to, but I'm always on the lookout for another option. This gingered carrot and apple recipe sounds divine for a gray, rainy evening. Bake some crusty bread and voila! Perfect, simple meal.
Gingered Carrot Apple Soup


  • 3 tablespoons olive oil
  • 1 small yellow onion, sliced
  • 1 clove garlic, minced
  • 3 tablespoons fresh ginger, peeled and grated
  • 2 small apples, peeled and sliced
  • 1 1/2 pounds carrots, peeled and sliced, about 4-5 cups
  • 4 cups vegetable broth
  • 1/8 teaspoon of nutmeg
  • salt + pepper, to taste


In a large pot, heat olive oil over medium heat.

Add onions and cook for about 5 minutes until translucent. Add ginger and garlic and cook for one minute. Add sliced apples and diced carrots.

Add vegetable broth and increase heat to medium-high, bringing to a boil. Reduce to low and simmer, uncovered for about 30 minutes or until the carrots and apples are softened. Remove from heat and let cool slightly before you puree. Add nutmeg and salt + pepper to taste

In batches, transfer soup to blender and puree. Careful to fill blender half full or else you’ll end up with an orange mess – about 3-4 batches.

(via With Style & Grace)

No comments:

Post a Comment