Today’s recipe represents the convergence of two kicks I’m currently on. The first is a soup kick and the second is an apple kick. While I’ve done a very good job in reducing the sheer quantity of apples we brought home from the orchard this year, we still have a whole lot of them that need to be eaten. I already made over two gallons of applesauce and a bundt cake. This recipe will help out, as will eating a few apples during the course of the day. As far as the soup thing goes, well, it’s starting to get chilly out there. Soup is what’s going to be on the menu for months to come. I’m actually very excited about this because there are many nuances surrounding the world of soup that I’d like to look into and learn about.
Today’s recipe can be put together in no time. It’s easy, the ingredients are simple and the result is fantastic. If I had to describe this soup to someone, I’d probably tell them that it’s primarily a carrot and ginger soup with a hint of apple behind it. From the color, I’d say it’s carrot. There’s definitely ginger in there and the apple just rounds out the flavor and adds another dimension. I doubled up on the recipe below and there really is no reason you shouldn’t do the same thing. I believe it made about three quarts, so that’s not so much that you couldn’t store the leftovers in the refrigerator. Overall, this is a pleasant and healthy soup that you should surely try out.
3 Tablespoons Extra-Virgin Olive Oil
1 Medium Sized Vidalia Onion, Trimmed and Sliced
1 Teaspoon Garlic, Minced
1 Teaspoon Ground Ginger
1 Large Apple, Cored, Peeled and Sliced
1 1/2 Pounds of Carrots, Trimmed, Peeled and Cut into 1-Inch Pieces
4 Cups Vegetable Broth
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
I’d like to thank Joy the Baker for this recipe. Laura found it online and I think Joy did a wonderful job with it.
Prep the Ingredients
Before I did anything, I prepped the necessary ingredients. I began by peeling and chopping up the carrots.
Then, I moved onto peeling and slicing the apple.
And finally, I trimmed and sliced the onion.
Soften the Onion
Warm a large pot over medium heat. Add the olive oil to it and when it’s to temperature, add in the onion. Stir and cook for about 7 minutes or until the onion has softened a bit.
After that, add in the ginger and the garlic and cook for one more minute.
Add the Apple & Carrots
Next, add the apple and carrot to the pot and cook, while stirring occasionally, for about five more minutes.
Add Broth & Simmer
At this point, you can go ahead and add the broth to the pot. Increase the heat to high, bring to a boil, then reduce the heat to medium low. Simmer for 30 minutes, uncovered.
After this time, everything should have softened and cooked through.
Turn off the heat and stir in the salt, pepper and nutmeg.
Blend the Soup
In batches, fill your blender about half way with ladle fulls of soup. Blend each batch for a few seconds until smooth and then pour the result into another, empty, pot. Continue doing this until all the soup is gone from the first pot.
Plate & Serve
Divide the soup between bowls. I added a drizzle of extra-virgin olive oil to ours, as well as some ground black pepper and a few pieces of chopped parsley. All that made things look a lot better. Feel free to do the same. Enjoy!
The Final Carrot & Ginger Soup
I told you it was easy. So many of these soups are prepared so similarly. I’m very used to the process by now. For some reason, I just love tossing ingredients into a pot and letting the heat do all the work. Anyway, give this one a try and let me know your thoughts in the comment section below. Thanks for reading!