You can just feel the antioxidants wafting off this creamy smooth yet quick and simple soup. Shown below topped with a fine truffle and a dollop of yogurt or crème fraiche. I based the recipe off of the flavors in a parsnip soup I enjoy. However, the carrot version is more healthy as it does not have the heavy cream in the base.
Carrot Apple Ginger Soup – Serves 4
- 1 lb carrots, peeled and chopped
- 1 small to medium apple, chopped
- 1/4 to 1/2 cup apple cider (depends on how thin you want the soup)
- 2 tablespoon butter
- ¼ cup chopped scallions or onion
- 3 T of grated FRESH ginger
- Yogurt for topping
- 1 tsp garam masala
- 3 cups chicken broth
- Peel and chopped the carrots into ½ inch pieces. Chop the apple. I left the peel on to no apparent detriment. You could probably get away with not peeling the carrots too, just wash them good.
- In a large sauté pan add butter and scallions. Sauté for a few minutes until they begin to brown. Add the carrots, apple and grated ginger. Sauté for a few more minutes. Add in chicken broth and let simmer until carrots are soft. After about 10 minutes add ¼ cup cider and garam masala, keep simmering. The goal is not too mushy but soft enough that you can put them into the blender to puree.
- Note: I don’t add salt, the broth will contribute some and as the carrots simmer the broth reduces making it saltier/concentrated flavors.
- Carefully blend the soup until silky smooth. Add in additional cider if the puree is too thick. Mine was, I also used about ¼ hot water to thin out a little more. But lots of flavor and a kick from the ginger.
- Taste the soup at this point and decide if you need to add some salt or not. Just add a little stir and taste again.
- Serve with plain yogurt, crème fraiche or goat cheese and a dash of truffle (if you have it, but don’t go buy it just for this recipe)
In future versions, I want to play with adding some balsamic vinegar to the mix and some thyme perhaps.