Result? Deliciousness that didn’t last for leftovers.
Carrot Apple Ginger Soup
Some olive oil (a few tablespoons; eyeball)
1 small yellow onion, sliced (I used 1/4 of a huge Costco vidalia onion)
1 clove garlic, minced
2 tablespoons fresh ginger, peeled and grated (I had to use ground ginger. About a tablespoon. It was good but more would not have hurt. Then again I do love ginger.)
1 small apple, peeled and sliced
4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
4 cups vegetable broth (I used 3 and then thinned it out with water at the end)
pinch of nutmeg
salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onions and cook about 5 minutes or until soft. I mixed the ground ginger with the minced garlic and then added and cooked for about a minute. Add sliced apples and diced carrots and cook for 3 minutes.
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 until smooth. My favorite way to do this is to yell, “Hey Dad, want to immersion blend something?” and then he comes running because immersion blending is his favorite thing to do in the kitchen.
Add some water while your dad is immersion blending to thin it out to your desired consistency. I personally like thicker rather than brothy soups.
Add a pinch of nutmeg, salt, pepper to taste.
Serve with a drizzle of quality olive oil, some pepper, and another tiny pinch of nutmeg.
Apparently the soup freezes well but you’d never know… because it shall be devoured. Definitely double this recipe for good sized portions. Wow, that’s a lot of carrots.