I’m so behind on my blogs, it’s really embarrassing. I apologize to all of those on my mailing list who get nothing for weeks and then are bombarded with 5 emails at once 🙁
I need a better routine, shucks!
In the meantime, here is the carrot soup recipe 🙂 I made it extra gingery which was ginger spicy, which I LOVE!
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (~1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1 large apple, peeled & chopped
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth
pinch of nutmeg
Sea salt & black pepper, to taste
1. 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 chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes uncovered, or until tender.
3. Carefully transfer half of the soup into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth making sure to allow steam to escape through the lid. Remove blended soup and set aside. Now add the other half and blend again. Be careful as it’s very hot.
4. Place soup back in the pot and season with salt and pepper until to taste. You can thin the soup out a bit with more broth if desired. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance or hummus.
Courtesy of Chatelaine