This Carrot Apple Soup was something I knocked together from the bits and pieces left in my fridge and pantry when I thought I had nothing to cook.
I love it when something delicious comes from nothing - those spontaneous meals often make for my favourite blog posts. It was only meant to be an instagram snapshot, so I only have the one photo to share with you.
So this soothing, warming, healthy soup. Its base is carrots, apple, onion and chicken broth, with allspice, ginger and a touch of honey. I pureed it to silky smooth, tasted it, and decided it didn't need any cream. It's velvety and totally delicious as is.
I dusted some garnet-hued sumac over top to finish, which is totally optional of course, but I'm kinda obsessed with this ingredient. It offers a fruity-tart flavour that complements pretty much everything, and I love the vibrant colour that it adds.
Finally, I have a favour to ask. I'm going to be in San Francisco for the whole month of March, and would love any recommendations for things to do with kids, places to eat, things to check out, etc. I've only been a couple of times, for very quick trips, and would love your suggestions. Leave a comment, or send me an email.
- Cook Time
- Prep Time
- 2 tbsp butter
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1"-piece ginger, peeled, chopped
- 6 medium carrots, peeled, chopped
- 1 medium apple, peeled, chopped
- 1 litre (1 quart) chicken or vegetable stock
- 1 tsp honey
- 1/8 tsp allspice
- Salt and pepper, to taste
- Fresh parsley and/or sumac to garnish (optional)
Melt butter in a large saucepan over medium heat. Add onion and cook until softened and translucent (reduce heat if browning). Add garlic and ginger, cook a minute more. Add remaining ingredients, cover, and bring to a boil, then reduce to a simmer and cook until carrot and apple are very tender, about 25 minutes.
Transfer soup to a standing blender and puree (do it carefully in batches unless your blender is designed for hot liquids!), or use an immersion blender. Taste and add more salt if needed. Garnish bowls with chopped parsley, freshly ground pepper, and/or sumac, as desired.