Recipe: Carrot Soup with Ginger and Apples 

Here’s the thing: Though we spend a lot of our time going out in Pittsburgh, trying new restaurants, and eating our way around town, we actually really love to cook. We just don’t get to do it as much as we’d like.

But when we got the opportunity to join some other Pittsburgh bloggers for a super-fun apple-centric potluck dinner, we jumped at the chance.

We joined stellar bloggers like With the Grains, My Heart Beets, Food Mood Girl and Fooduzzi to create a Fall menu, and share all the recipes with our audience.

You guys. It was really good.

And while we definitely have neither the photography skills nor the recipe-developing skills as New Leaf Wellness,  Isabel Eats, or The Almond Eater we think we ended up doing a pretty decent job – and this soup will be an awesome addition to our Fall menu rotation.

Carrot Soup with Ginger and Apples 

Serves 8 

• 2 tablespoons olive oil
• 2 cloves garlic, pressed
• 1 small onion, diced
• 1 1/2 tablespoons fresh ginger, peeled and grated
• 2 small apples, peeled and diced
• 6 cups diced, peels carrots (I used about a pound and a half)
• 4 cups vegetable broth
• cinnamon to taste
• nutmeg to taste
• salt to taste

To start, heat the olive oil in a large kettle over medium heat. Add the diced onions and cook until soft, usually about 7 to 10 minutes.

Add the ginger and the garlic and cook until fragrant, about 2 minutes. Add the apples and cook for 5 minutes more. Add the diced carrots, and cook until the carrots have lost some firmness, about 10 to 12 minutes.

Add the vegetable broth, and bring the mixture to a boil. Once the soup reaches boiling, reduce the heat to low and simmer until the carrots are completely softened, about 40 minutes.

Remove the soup from heat, and allow to cool.

Use an immersion blender to blend the soup, or (carefully) blend the soup in a blender in batches.

Once blended, return the soup to the pot and add nutmeg, cinnamon and salt to your taste. Heat thoroughly before serving.