Garden to Kitchen: Carrot Apple Ginger Soup

Looking for a fresh, healthy and easy meal idea?  Well look no further. Soup is a great option year-round, especially when you have fresh-from-the-garden produce like the carrots we’re harvesting now.  We were running low on produce the other day, so we threw together what we had on hand, and voila, a yummy soup!  (When in doubt, soups are usually a pretty fool-proof meal option.)
 
The ingredients for this soup are simple and garden-based (I’d love to say these all came from my garden, but alas, there are no apple trees growing in our patio).
 
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A few simple ingredients make for a yummy soup:  carrots, apples, onion, ginger, olive oil, vegetable broth and a few spices.

 
This soup is quite simple to make — here’s how:
 
Sauté the onions in the until they are fragrant, then add in the apple and carrots.  After a few minutes, add in the garlic and ginger, and stir gently until the produce is lightly softened and browned.  Finally, pour in the broth, bring it to a boil, then simmer until the mixture is tender.
 
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Use just enough broth to cover the produce, and simmer until everything is tender.

 
Last step:  Blend!
 
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We use an immersion blender to puree the soup — it’s so easy, my son can handle it on his own.  You could also use a food processor or blender for this step.
 
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Sprinkle a few diced apples on the finished product, and voila, Carrot Apple Ginger Soup!

 

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Carrot Apple Ginger Soup

Ingredients*:

Carrots

Apple

Onion

Garlic

Fresh ginger

Olive Oil

Vegetable broth

Nutmeg

Salt & Pepper

 
Directions:

Chop the carrots, apple, onion, garlic, and ginger.  Saute the onion in olive oil until golden brown, then add the carrots and apples and continue sauteing.  After a few minutes, add the garlic and ginger, stirring so the garlic doesn’t burn.  Then add enough broth to cover the produce, and bring to a boil.  Once boiling, turn down the heat and let the soup simmer on low for about 20 minutes.  When the produce is tender, use an immersion blender to puree the mixture.  (You can also use a regular blender for this step.  Just fill it halfway, and be careful to let steam escape.)   Add a dash of salt and pepper to taste, and garnish with diced apples.  Eat.  Love.

 
* You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.

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