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Ginger Carrot & Apple Soup

“Great end of season soup made with the last of the carrots picked from the garden. This recipe is for a double batch, enough for two dinners and a lunch.”

INGREDIENTS
  • 1/4 cup butter
  • 2 cups sweet onion, diced
  • 2 tablespoons grated fresh ginger
  • 3 large cloves garlic, minced
  • 16 medium carrots, diced (about 10-12 cups)
  • 6 golden delicious apples, peeled, cored and diced
  • 8 cups chicken broth
  • 2 teaspoons thyme or mixture of thyme & herbs de provence
  • 2 bay leaves
  • Salt & pepper
  • optional 2 cups milk for creamier texture and softer flavour
DIRECTIONS
  1. Chop all ingredients and mince garlic & ginger ahead.
  2. In large saucepan, melt butter on medium heat. Add onion, cook until transparent, about 5 minutes.
  3. Turn down heat, add garlic and ginger, stir about 1 minute.
  4. Add carrots, apples, broth spices and salt & pepper. Stir and bring to a boil. Reduce heat to simmer. Simmer until carrots are very tender (about 30 – 40 minutes).
  5. Puree soup with hand blender or in food processor (be careful as soup is still hot).
  6. add milk if you prefer a creamier texture and slightly subtler taste

I accidentally left in the bay leaves the last time I made this soup and the taste was still great so now I don’t bother looking for them to remove before pureeing.

Freezing:  This soup keeps in the fridge for up to 5 days but will freeze very well and keep for up to 2 months. This recipe is already doubled since I always have a lot of carrots at seasons end.

Yield: 10-14 servings

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