Meatless Monday: Carrot Apple Soup with a kick
Updated: Oct. 01, 2012
On the nicest fall days, the air is crisp, the leaves are vibrant, and the sun is shining. This past
On the nicest fall days, the air is crisp, the leaves are vibrant, and the sun is shining. This past Saturday was one of those days. I spent the morning outside the city, getting fresh apples at a local farm. My boyfriend and I couldn’t wait to create some delicious apple-inspired recipes, and since it was a chilly evening, we decided it was the perfect time for a cozy fall soup. This recipe is his creation, and it went well with mine: homemade garlic bread.
1 tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
2 tbsp fresh grated ginger
2 pounds carrots, peel and chopped
1 large apple
4 cups of vegetable broth
1 large orange
1/2 cup of unsweetened almond milk
1 tsp nutmeg
Salt and pepper to taste
2 teaspoons minced chives, for garnish
1 teaspoon cayenne pepper, for garnish
Directions:
Add olive oil to a pot over low-medium heat. Add onion and cook until slightly translucent. Add garlic and ginger and cook for about 5 minutes on low. Add apple and carrot and cook for 10 more minutes. Add vegetable broth and bring to a boil. Now take out your trusty hand mixer and blend everything in the pot. If you don’t have a hand mixer, transfer everything to a blender. Once combined, add the juice of one orange and about a 1 teaspoon of the zest. Add almond milk and nutmeg. Mix everything together again. Pour into bowls. Season with salt and pepper to taste and garnish with a sprinkling of chives and cayenne pepper.
-Katharine Watts, Associate Web Editor
Katharine isn’t just a web editor here at Best Health, she also blogs about healthy baking at Pastry Addict.
