Popular categories

Tuesday, March 15, 2011

Carrot, Apple and Ginger Soup

Um, this was delicious, just saying. A fragrant, quick, vegetarian soup that is light, comforting, and a great starter for a late winter meal. Garnished with apple, carrot and fresh mint, and with flavors of ginger, nutmeg and allspice, I am sure this will become a classic I make again and again much like the butternut squash soup with pears and cumin, sweet potato and peanut stew, roasted garlic soup and kale and white bean soup I keep coming back to.  

I guess I am a soup person, because really, nothing could make me happier. I served this as a starter, but it could also make a great lighter meal, served with hearty whole wheat rolls and a green salad sprinkled with some chickpeas for extra protein. And, don't forget, carrots will help your eyesight, right? Which actually I could use as I am finding I have to wear my glasses more and more these days. Heh.

Spiced Carrot-Apple Soup with Fresh Mint
From Bon Appetit* /December 2010
Makes 6 servings
total prep/cook time 50 minutes
2 TBS olive oil
1 1/2 cups chopped white onions
1 1/4 lbs carrots, peeled and diced into 1" pieces, plus 1 carrot, peeled and finely diced for garnish
3 3/4 cups low-sodium vegetable broth
3/4 cup diced peeled fuji apple plus 1/2 cup finely diced for garnish
2 tsp chopped fresh ginger
4.5 TBS apple juice concentrate, thawed
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
Coarse kosher salt
chopped fresh mint (for garnish)

1.Heat olive oil in a large, heavy bottomed pot
2. Add chopped onions and cook until translucent, up to 10 minutes
3. Add carrot pieces and apple, cook 3 minutes
4. Add apple juice concentrate, minced ginger, vegetable stock and spices
5. Cook on a low boil 15-20 minutes until carrot chunks are soft
6. Using an immersion blender (or standard blender, adding 1/2 of soup at a time) blend until no big chunks remain.
7. Serve with chopped apples, carrots and fresh mint for garnish.

*I changed a few details in the steps of this recipe, based on how I made it, which I found to be a bit more simple than the original directions- it turned out great, and I didn't have to remove the carrots half way through and chop them smaller like the recipe noted. Besides those changes, all ingredients, portions etc stayed the same as the original recipe.


  1. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,


  2. What a really nice sounding soup recipe, nice choice of ingredients, thanks so much for the recipe to try.


Comments have been disabled from this blog due to an abundance of spam. My content can also be found at Just Mix it Up . Blog Spot . com (take out the spaces) for non-robots who wish to comment.

Note: Only a member of this blog may post a comment.


Related Posts Plugin for WordPress, Blogger...