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Recipe: Carrot Soup with Ginger and Apples 

September 8, 2017 by Emily Catalano 5 Comments

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.

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Comments

  1. Quelcy says

    September 11, 2017 at 8:47 pm

    I’m wishing I had this right now, since I’m already chilly. It was so delicious and so great to share a table with you!

    Reply
  2. Jilly Weigel says

    September 13, 2017 at 11:30 am

    Can someone recommend me a GOOD sturdy immersion blender? I got one after researching thoroughly. It was supposed to be THE BEST. It worked for about a month…..maybe three or four uses….and then the motor seized up completely. No help from the manufacturer at all. I’ve been hesitant to get one since.

    Reply
    • Emily Catalano says

      September 15, 2017 at 4:59 pm

      I’ve had a simple Oster 2-speed immersion blender for years, and I love it! I don’t use it a ton, but it’s relatively inexpensive (about $30), and it’s been great. Good luck!

      Reply

Trackbacks

  1. A Gluten-Free Apple Themed Dinner Menu - My Heart Beets says:
    September 12, 2017 at 9:46 pm

    […] Carrot, Apple & Ginger Soup Apple Cheddar Scones & Harvest Salad Apple Rice Pilaf  Mexican Chorizo Apple Hash with Soft Boiled Eggs Sweet & Savory Brussels Sprout Skillet Turkey Burgers with Apple Slaw Shredded Pork with Cinnamon Applesauce […]

    Reply
  2. From the Orchard Dinner - Lindsey Smith | Lindsey Smith says:
    September 12, 2017 at 9:49 pm

    […] Carrot Soup with Ginger and Apple By Emily Catalano | http://www.GoodFoodPittsburgh.com […]

    Reply

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