This quick and easy carrot-apple soup has all the good comfort of roasted carrots and ginger, but with a deeply satisfying and elegant complexity. The unexpected combo of apples with earthy root vegetables is what gives its amazing spark of sweet-tartness flavor. This is surely an original idea that we love making for our guests or simply vivify our lunch.
Serves 6 small bowls
8 carrots, medium size
2 garlic cloves, chopped
Fresh thyme sprigs
1 large onion, chopped
1 tbsp fresh ginger, grated
2 apples, peeled and chopped
1/2 cup apple juice
2 tbsp honey
3 cups chicken stock
3 cups water
1/2 lime juice
Salt and pepper
Olive oil
1. Heat the oven to 400F (200C)
2. Peel and slice the carrots into coins. Spread the slices evenly onto a baking sheet.
3. Add garlic, fresh thyme, salt and pepper. Roast in the oven, flipping once halfway through, for 20 minutes.
4. In a dutch oven, over medium heat, add olive oil, grated ginger and chopped onion along with a pinch of salt. Let it sweat for 5 minutes, until soft and lightly browned.
5. Add the apples and honey. Mix well and sauté for 10 minutes. Stir often.
6. Deglaze with apple juice.
7. Transfer the roasted carrots to the dutch oven when they are ready. Add the cups of chicken stock and cups of water. Top with thyme sprigs and season with salt and pepper.
8. Increase the heat to high and bring to a boil, then reduce to low and simmer an additional 10 minutes.
9. Turn off the heat, add the lime juice to cut the ginger spicy taste.
10. Fish out the thyme stems.
11. Blend until completely smooth using an immersion blender.
12. Garnish with a dash of honey, chopped pecans, and fresh thyme.
Cheers Xx
Share this Superb recipe – print | twitter | facebook | pinterest | email
