I am not sure if this cooler air is here to stay, but I got the itch yesterday to make some fall-esque dishes for dinner. Today I will post one of them. This carrot and apple soup was derived from the Better Homes and Garden Family Vegetarian cookbook we have been using as of late. But I de-vegetarianized it for more flavor. I you want to keep it truly vegetarian, substitute the chicken broth for vegetable broth. Also, this dish goes quicker if you have a hand immersion blender. If you don’t, you can use a food processor or a blender. Just spoon the soup in parts to puree until smooth and bring back to the pan to heat through before serving.
Carrot and Apple Ginger Soup
Ingredients
1/2 Tbsp. olive oil
2 Tbsp. butter
12 oz. onion, chopped (about one large or two smaller)
3 medium Golden Delicious apples (about 1 1/2 -2 pounds)
1 1/2 -2 pounds carrots, peeled and roughly chopped
2 1/2 cans (14 1/2 oz. each) chicken broth
1 Tbsp. sugar
1 tsp. salt
1 tsp. grated fresh, peeled ginger
1 1/2 cups water
heavy cream for garnish
chopped fresh green onions or chives for garnish
In a large soup pot (5 qt.), melt butter with the olive oil over medium heat. Add onion and cook until soft and tender, stirring occasionally.
Meanwhile, chop your carrots, and peel and chop your apples. Chop it all into rough, 1 inch pieces.
When the onions are tender, add the carrots and apple, and let simmer together until the apples begin to release their juices, about 5-7 minutes. Stir occasionally. Then add the grated ginger, sugar, salt and toss.
Then add the broth and water. Reduce heat to low, cover and simmer for another 15-20 minutes, or until carrots are very soft.
Turn off the heat. Use the mini blade attachment to your hand blender and gently puree in the pot until very smooth.
Serve with a tablespoon’s amount of cream drizzled over and sprinkle with green onions or chives. Serve warm.
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