Monday, October 22, 2012

Carrot Apple Ginger Soup

Its that time of year... when the AC is off, and the windows are open all day long. The leaves are all different colors and at the end of the day your ready for something to warm your little tummy. I was so excited when we had a day in the 50s last week, because that meant it was time to start cooking soups. Found this one on Pinterest from Oh She Glows

- 1 tbls Extra Virgin Olive OIl
- 1 Medium Onion, diced
- 2 Garlic Cloves, minced
- 2 tbls fresh grated Ginger
- 3 large Granny Smith Apples
- 1 1/2 lbs Carrots, peeled and chopped
- 4 cups Vegetable Broth
- Pinch of Nutmeg
- Salt and Pepper to taste

In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.

Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until carrots are tender.

Carefully transfer this mixture into a blender, add a pinch of nutmeg, and blend until smooth. (I had to do mine in 2 batches). Only fill your blender 1/2 way  or it might explode through the top. And make sure to allow steam to escape through the top of the blender lid too or it will really explode.

Add salt and pepper to taste. You can also thin the soup out a bit with more broth

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!