Here’s a festive yet very healthy side dish for any holiday meal. Serve the soup prior to the rest of the dishes and you’ll be sure to be satisfied!
- 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
- 4-5 cups sliced peeled carrots, (1 ½ 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 your 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… because 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.