Yesterday I realized we had a whole truckload of massive carrots sitting in our fridge just waiting for someone to do something with them. I took it upon myself to put them out of their misery and jumped online to find a carrot soup recipe. Low and behold, Chatelaine had posted a recipe from the ever-so-popular blog, Oh She Glows by Angela Liddon. Being that they advertised it as vegan, gluten-free and immunity-boosting, it sounded like a no-brainer. Carrot Apple Ginger Soup it was!
My favourite part about this soup is that it is awesome for you. The bright coloured carrots are full of Vitamin A. As a fat soluble vitamin, Vitamin A is important for helping with healthy skin, vision and immunity. Carrots also include vitamin C which is an antioxidant that protects Vitamin A from damage. So there you go; two vitamins, one vegetable, working hand in hand! The garlic and ginger also help to relieve cold and flu symptoms. In the winter months, we all know we could use a little boost.
And finally, it stores well. Make some for dinner and have it reheated for lunch the next day. Or freeze it and use it a few weeks down the road when you need that immunity-boost again. Either way, I know your taste buds will enjoy this bright and healthy soup. Slurps up!
Carrot Apple Ginger Soup Recipe
Makes 5 cups
1 tbsp grapeseed oil
1 small Spanish onion, diced
2 garlic cloves, minced
2 tbsp fresh ginger, grated or 2 tsp of ground ginger
1 large apple, chopped
4 large carrots, peeled and chopped (5 cups)
4 cups vegetable broth
Kosher salt and freshly ground black pepper, to taste
In a large pot on the stove, add the grapeseed oil over low-medium heat. Add the onion and cook for 5 minutes until it is translucent. Then add in the garlic and ginger to cook for another few minutes on low. Finally add the carrots and apple to cook for a few minutes. Add in the vegetable broth, and stir. Bring the mixture to a boil. Once boiling, reduce heat to low-medium and let simmer uncovered for 20 minutes.
Transfer half of the soup to the blender and blend until smooth. Allow steam to escape through the lid. Set aside the blended soup and then add the remaining soup and blend. Consolidate the soup mixture into one container to store in the fridge or serve immediately, seasoned with salt and pepper to taste. Be sure not to burn yourself while blending as the soup is very hot!