Carrot Apple Ginger Soup
A velvety and wholesome soup that combines the natural sweetness of carrots and apples with the warming zing of ginger. Perfect for a cozy night in or an elegant starter.
Equipment
- Medium-sized pot
- Immersion blender or countertop blender
- Sharp knife
- Cutting board
- Ladle
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1- inch piece fresh ginger grated
- 5 large carrots peeled and sliced
- 2 medium apples e.g., Fuji or Gala, peeled and diced
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
For Garnish:
- 1/4 cup coconut milk or cream optional
- Fresh parsley or microgreens
- Toasted pumpkin seeds
Instructions
- Sauté the Aromatics: Heat olive oil in a medium-sized pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in garlic and ginger, cooking for another minute.
- Tip: Keep the heat moderate to avoid burning the garlic and ginger.
- Add the Main Ingredients: Stir in carrots, apples, and cumin. Pour in the vegetable broth and bring to a boil.
- Tip: Chop the carrots and apples into smaller pieces for faster cooking.
- Simmer: Reduce heat to low and simmer for 20-25 minutes until the carrots and apples are tender.
- Tip: Cover the pot to retain moisture and enhance flavors.
- Blend the Soup: Use an immersion blender to puree the soup in the pot, or transfer it to a blender in batches. Adjust seasoning with salt and pepper.
- Tip: For a creamier texture, stir in coconut milk or cream after blending.
- Serve and Garnish: Ladle the soup into bowls and top with parsley, pumpkin seeds, or a drizzle of coconut milk.
- Tip: Pair with crusty bread or a fresh salad for a complete meal.
Notes
This soup freezes well. Store in individual portions for easy reheating.
For a spicier version, add a pinch of cayenne or chili flakes.
Substitute apples with pears or butternut squash for a twist.
For a spicier version, add a pinch of cayenne or chili flakes.
Substitute apples with pears or butternut squash for a twist.