Carrot Apple Ginger Soup
Sometimes I just want to eat a color.
…Does that make sense? Does that ever happen in your brain?
Usually I want to eat things that are green (kale), milky (coffee), made of booze, made of chocolate, or made of pie.
For some reason, yesterday I wanted something orange and spicy.
I made soup. Because all I ever make is soup… then I put it in this wood bowl and take two pictures of it before I have to sit down on my couch and eat it.
That’s how it goes around here. It just does.
Carrots with their hair are so much more romantic that the stripped version. Don’t you think?
The cute bagger boy at Whole Foods asked me if I was going to juice the greens when I got home. I think he was trying to impress me. I looked at him like he was from Mars.
I was also wearing my super fitted workout pants. He tried to recover from the juicing comment by asking me how many miles I ran that morning. I answered ‘zero’, which was totally true. Awkward. Asking a girl how many miles she ran is basically announcing that you’ve checked out her rear end and find it interesting enough to ask about.
I wasn’t doing anything to make him feel any better about checking out my butt and trying to impress me with his carrot juicing knowledge. Poor thing… he was trying.
Onions and garlic go in soup, because onions and garlic always go in soup.
An apple and ginger can totally go in soup too. These two items can also go in spice cake… but we’re not here for cake. Concentrate, will you!?
Carrots, apple, and ginger cook down beautifully in this soup. The carrots are slightly sweet and full of good-for-you-things. The apple adds a necessary touch of sweetness (although it doesn’t taste distinctly apple-y in this soup), and the ginger is perfectly spicy. It’s good for you. It’s orange. It’s really delicious with buttered bread… that goes for just about anything in life, though.
This whole mess is vegan too. Minus the delicious buttered bread. Silly.
Carrot Apple Ginger Soup
guided by this recipe.
3 tablespoons olive oil
1 small yellow onion, sliced
1 clove garlic, minced
2 tablespoons fresh ginger, peeled and grated
1 small apple, peeled and sliced
4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
4 cups vegetable broth
pinch of nutmeg
salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
Turn flame to medium-high and add vegetable broth. Bring to a boil. Reduce flame to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the flame and let rest for 10 minutes.
Blend the soup in batches in a blender. Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Not cool. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.
Once all of the soup is blended, return to the pot. You may decide that you want you soup a bit thinner in consistency. Add more vegetable broth if you’d like. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup won’t need much pepper, as ginger is pretty spicy.
Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, and a few carrot top sprigs… cause you’re fancy, and whatnot.
Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well. Thaw in the fridge before reheating.