Post by Suluby on Jul 25, 2015 23:12:02 GMT -5
Carrot Apple Ginger Soup
serves 4
Ingredients:
3 tablespoons olive oil
1 small yellow onion, sliced
1 clove garlic, minced
2 tablespoons fresh ginger, peeled and grated
1 small apple, peeled and sliced
4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
4 cups vegetable broth
pinch of nutmeg
salt and pepper to taste
Directions:
Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
Turn flame to medium-high and add vegetable broth. Bring to a boil. Reduce flame to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the flame and let rest for 10 minutes.
Blend the soup in batches in a blender. Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Not cool. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.
Once all of the soup is blended, return to the pot. You may decide that you want you soup a bit thinner in consistency. Add more vegetable broth if you’d like. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup won’t need much pepper, as ginger is pretty spicy.
Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, and a few carrot top sprigs ... cause you’re fancy, and whatnot.
Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well. Thaw in the fridge before reheating.
~~~~~~~~
I used a stick blender and pureed the soup in the pot.
I doubled the recipe, and froze it in containers with 2 portions each.
serves 4
Ingredients:
3 tablespoons olive oil
1 small yellow onion, sliced
1 clove garlic, minced
2 tablespoons fresh ginger, peeled and grated
1 small apple, peeled and sliced
4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
4 cups vegetable broth
pinch of nutmeg
salt and pepper to taste
Directions:
Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
Turn flame to medium-high and add vegetable broth. Bring to a boil. Reduce flame to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the flame and let rest for 10 minutes.
Blend the soup in batches in a blender. Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Not cool. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.
Once all of the soup is blended, return to the pot. You may decide that you want you soup a bit thinner in consistency. Add more vegetable broth if you’d like. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup won’t need much pepper, as ginger is pretty spicy.
Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, and a few carrot top sprigs ... cause you’re fancy, and whatnot.
Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well. Thaw in the fridge before reheating.
~~~~~~~~
I used a stick blender and pureed the soup in the pot.
I doubled the recipe, and froze it in containers with 2 portions each.
