In addition to the cooler weather, the leaves changing colors, the apple cider and pumpkins, it is also time for SOUP! So to start off this season I made a Carrot Apple Ginger Soup. It’s a very vegetarian soup, but even my carnivorous husband liked it! As a copyright attorney I should know better, however, I do not have a source for this recipe. I’ve had this recipe for a long time and always wanted to try it. However, it’s been so long I have no idea where I got it from! So I apologize to whomever came up with this wonderful creation originally … it is delicious!
Carrot Apple Ginger Soup
Ingredients
1 lb. carrots (peeled and cut into 1 inch pieces)
½ lb. parsnips (peeled and cut into 1 inch pieces)
1 lb. apples (peeled and cut into 1 inch pieces)
3 tablespoons extra virgin olive oil
1 tsp. salt
½ tsp. black pepper
1 quart vegetable or chicken broth
1 cup water
1 tablespoon fresh grated ginger
Directions
Preheat oven to 400 degrees. Combine carrots, parsnips, apples, olive oil, salt and pepper in a large bowl. Toss well to coat. Spread in a single layer on a rimmed baking sheet (may require two baking sheets). Roast for 12 to 15 minutes, until soft and browned. Transfer to a large sauce pan and cover with broth and water. Bring to boil and then reduce to simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper. Enjoy!
1 comment:
The great picture was taken by Jeannette’s awesome husband.
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