I love juice made from carrots, apple and a zing of ginger. But, sometimes, it’s just a bit too thin for me. I wanted to replicate those flavors in a hearty soup, something that still feels like spring.
Mission accomplished, in this easy and simple soup. The earthiness of the carrots is brightened with fresh ginger and the tartness of green apple. It comes together really quickly, and it kept me fueled up during a week long sprint of five final exams.
To round out the meal, I sauteed some fresh-from-the-ground spinach (a find at Philadelphia’s Reading Terminal Market) with one spoon of olive oil, a clove of crushed garlic, and a pinch of salt.
Carrot Soup with Green Apple and Ginger
- Serves 3
- About 30 minutes
- 1 medium sweet onion, diced
- 3 stalks of celery, diced
- 5 medium carrots, peeled and roughly chopped
- 2 cups, vegetable broth
- 1 green apple, diced
- 1 tablespoon, grated fresh ginger
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons, olive oil
Heat olive oil in a soup pot over medium heat. Add onions and sautee for 3 - 5 minutes, until they start turning translucent. Add celery and carrots, and sautee for another 3 - 5 minutes. Add vegetable broth and bring to a boil. Reduce to low heat and simmer for five minutes. Add apples and ginger and simmer for additional five minutes. Transfer all ingredients to a high-speed blender and puree until smooth. Add salt and pepper to taste. Serve warm.
What are your favorite soups for spring?