Carrot Soup with a touch of Ginger and Apple

I have played around with 3 different recipes for Carrot Soup, I tried it with low fat milk and honey, it was blah. So this was the one that won out. I actually used apples and ginger. It is vegetarian and if you leave out the heavy cream at the end it is lower in fat, and vegan as well. I did add the heavy cream to get a certain velvety consistency . I also tried it with baby carrots once and not as good as the long organic ones I usually buy. So if you like carrots, and I do, and even Joel does (they’re not green) go for it.

Directions:

3 tablespoons olive oil

1 average sized yellow onion sliced

1 clove garlic, minced

1 average apple (not too big, and not too small) , peeled and sliced

2 lbs. carrots , peeled and sliced

6 cups vegetable broth ( or chicken broth ) whichever you prefer or homemade stock , you will start out with 5 cups, and I added another cup of broth at the end. (see directions)

Carrot Ginger Soup with a touch of cream

* you may need some water at the end of cooking before adding cream to just thin out a bit , start with 1/2 cup and add from there, if you’re not adding the heavy cream you may want a bit more water.

1 Tablespoon fresh ginger, peeled and grated

dash of nutmeg

Kosher Salt and Freshly Ground Black Pepper to taste at the end

1/2 cup Heavy Cream

Directions:

In a heavy stockpot (Le Creuset) over medium heat heat the olive oil, add the onions continue cooking until onions are translucent, about 8 – 10 minutes. Add ginger and garlic, and continue cooking for another minute or so, you’ll be able to smell how fragrant this is. Add sliced apples and sliced carrots and cook for about 5 minutes.

Turn heat to medium -high and add broth/stock whichever you’re using .  Bring to a boil , reduce heat to low and bring to a low simmer, uncovered. You’ll want to cook this until carrots and apples are softened, about 1/2 hour – 40 minutes. When this happens, remove from heat and let it cool down a bit.

With the immersion blender I started to puree. If you’re using a blender do small batches at a time so there are no soup explosions. Once the soup is completely blended, check consistency , if you need more liquid add a little water at a time, I added 1/2 cup at this point, you may or may not need it, I also added another cup of Broth at this point, I needed the liquid, you will judge for yourself how much liquid you’ll need to add. This is also where I add nutmeg, and salt and pepper to taste. I would say a little black pepper, as the ginger packs a bit of a kick on it’s own. At very end add cream, go slowly and stir in . Serve with croutons if you like, or just this way with a sprig of thyme ( if you have it in the house) or chervil, or just plain.

Soup will last in an airtight container for about 4 days. Soup also freezes pretty good, I would allow it to thaw for a day in the fridge before heating up, and you may have to add some liquid to this as well.

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