Roasted Carrot Apple Ginger Soup

Ingredients:
1 tbsp extra virgin olive oil + more for garnish
1/2 cup diced onion
1 garlic cloves, minced
1 tbsp fresh grated ginger
1/2 large apple
1 pounds carrots, peeled and chopped (~3 cups)
2 cups chicken broth
pinch of nutmeg
Kosher salt, freshly ground black pepper, to taste
Directions:

1. Preheat oven to 425 degrees. Drizzle chopped carrots with olive oil and nutmeg. Roast for 15 minutes. In the last 5 minutes add the apple.
2. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5
minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add
roasted apple and carrots and cook for a few minutes more.
3. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 10 minutes.
4. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a
pinch of nutmeg, and blend until smooth.

Serve with a sprinkle of nutmeg and a dollop of sour cream

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