The smooth texture of this soup will awaken your taste buds. It’s slightly spicy, slightly sweet, and totally yummy.
Carrot, Apple, and Ginger Soup
1/2 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon minced fresh ginger root
6 cups Vegetable Broth or water
2 pounds carrots, peeled and cut into 2-inch pieces
2 cups chopped apples, peeled
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon salt
Heat olive oil over medium heat in a large saucepan or stockpot. Add onion, and cook until translucent. Mix in garlic and ginger, and cook about 1 minute, stirring constantly. Add vegetable broth, carrots, apples, bay leaf, thyme, salt. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until carrots are tender.
Remove from heat, and allow soup to cool about 5 minutes. Discard bay leaf. Purée the soup in batches in a food processor or blender. When completely smooth, return to stovetop, and cook another 10 minutes.
Yield: 8 serving (serving size: about 1 cup)
I used Fuji apples, but you could use just about any type of apple, depending upon your personal preference.
If you like this flavor combination and would like to try a new juice recipe, try the Orient Express.