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
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