Soup season is back and I am pumped! To celebrate, I created a special recipe with ingredients on hand. While I have tasted soups featuring carrots, apples, and ginger previously, this soup also includes a kick of spice to complement the sweetness of the primary ingredients. Enjoy!
Carrot Apple Ginger Soup
- 1 Tbsp. extra virgin olive oil
- 1 tsp. butter
- 1 shallot, diced
- 1 scallion, diced
- 1/2 hot chili, seeded and diced (this is optional, but recommended)
- 4 cups vegetable broth
- 3 cups water
- 1 Tbsp. finely diced fresh ginger
- 14 oz. grated carrot
- 2 medium apples, grated
- 1.5 tsp salt
- 2 cups milk (I used coconut milk for some sweetness)
- Dash of ground cinnamon
- Dash of ground cardamom
- Dash of ground gloves
- Heat the olive oil and butter in a large pot on medium-high heat. Add the shallot, scallion and chili and sauté for about two minutes to soften.
- Add the broth and water. Stir in the fresh ginger.
- Add the shredded carrots and apple, stir. Add salt. Cook on medium to medium until vegetables are very tender (about 40 minutes), stirring occasionally.
- Remove from heat and let the mixture cool slightly. Stir in milk. Using your preferred blending method, blend the soup until it is smooth. (I love my immersion blender for this because it doesn’t require transferring the soup from the pot.)
- Return soup to heat until warm. Serve and garnish with a drop of plain greek yogurt.
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