Saturday, January 11, 2014

Carrot Apple Ginger Soup

Another great recipe from

3 tbsp. olive oil
1 small yellow onion, sliced
1 clove garlic, minced
2 tbsp. fresh ginger, peeled and grated
1 small apple, peeled and sliced
5 cups diced, peeled carrots
2 cups vegetable broth
1 can coconut milk
pinch of nutmeg
salt and pepper to taste

Heat 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.
Increase heat and add broth. Bring to a boil, reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir in the coconut milk.
Use an immersable blender to fully blend the soup.
Add nutmeg and salt and pepper to taste. Serve with a drizzle of olive oil, a sprinkling of cracked pepper, coconut milk or cilantro.

No comments:

Post a Comment