We’re used to hearty soups and stews once temperatures start dropping and it’s sometimes difficult to veer away from those heavier dishes. However, we found an absolutely delicious soup alternative that’s warm and light, yet still filling. Carrots and apples in this soup marry perfectly together, and the ginger and spices make for an amazing flavor combination; you’ll wonder why you haven’t done more with the two of these ingredients together!
Carrot Apple Soup
Yields 5 cups
- 1 1/2 pounds carrots, peeled and diced
- 1 large apple, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 3 1/2 cups vegetable or chicken broth
- 1/3 cup frozen apple juice concentrate, thawed
- 2 tablespoons fresh ginger, grated
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- kosher salt and freshly ground pepper, to taste
- Heat olive oil in a large pot over medium-high heat and saute onion until softened and translucent. About 8 minutes.
- Reduce heat to medium-low, add minced garlic and fresh ginger and cook for another 2-3 minutes. Then add carrots and apple and cook until slightly softened. 6-7 minutes.
- Pour in vegetable broth and apple juice concentrate and bring mixture to a boil.
- Reduce heat and let simmer for 20-25 minutes, or until carrots and apples are tender.
- Season with nutmeg, allspice, salt and pepper.
- Using an immersion blender (or transferring to a blender), blend until smooth.
Note: if using a blender, pour soup in two batches, making sure there’s room for steam to escape through the top.
- Taste and adjust seasoning, if necessary.
- Ladle into bowls and garnish as desired (with parsley, sour cream, etc.)
- Serve immediately and enjoy!
Recipe adapted from Oh She Glows