Carrot Apple Ginger Soup

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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.

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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.

Anyway….

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Onions and garlic go in soup, because onions and garlic always go in soup.

Duh.

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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!?

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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

serves 4

guided by this recipe.

Print 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.

202 thoughts on “Carrot Apple Ginger Soup

  1. I totally know what it feels like to want to eat color, especially when I haven’t been meeting my vegetable quota! This soup looks deeelish…do you think an immersion blender would work just as well as a standing blender?

  2. Yum! I have all the ingredients in the kitchen, so gonna try it today! Love it when I don’t have to go to the grocery store (although I might if the bag boy hit on ME!) I wonder what this would taste like cold?
    *love*

  3. So I’m the girl who lives in the deser in Africa. For whatever reason I found imported apples at the market this week so I can TOTALLY MAKE this soup. Thanks. You’re the bomb.

  4. I like creamy soups, especially when they are orange. My mother cooks delicious carrot one, that’s why I like them so much. Your one seems to be delicious, sweet carrot, apple, onion. Must be good.

  5. Can I just come over and have some of this soup? I don’t really have time to cook because I have exactly 3 weeks of school left in my college career and zero breathing room. :/ !!!

    One time when I was at Trader Joe’s I bought a bag of peanut butter filled pretzels (to put in my BF’s Easter basket) and a jar of salted caramel sauce. Boy at the register said, “That’s an interesting combo! Can’t say I’ve ever tried it… but I bet it’s good!”
    My response, “Huh? I’m not eating them together.”
    Boy, “Oh….”

  6. I pity the guy, but I loved your reply. Isn’t it flattering to know that someone checked out your bum;)

    The soup looks fabulous! I’d do anything to have this soup right now. I’ve been nursing a cold over the last few days, so this might be THE soup for me. Ginger and garlic have healing properties, and I like how ginger adds spice to things. I would never have thought of adding apple to carrot soup though. I’m sure it gives the soup an added touch of sweetness. I might make this soup tomorrow:)

  7. I loooooooove soup. I’m one of those weirdos who eats it all. summer. long. And is this an unintentional vegan soup? I love you.

    PS – great photos

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