Fresh Carrot Ginger Soup
Tuesday, July 29, 2008
Well as summer is winding down so is my garden. Carrots however are still growing in pretty well and I want to use them up before too long. I still have fresh ginger left over from making tempeh and garden vegetables a couple of weeks ago so I decided to make this fabulous carrot soup with fresh ginger and apples. It has been so long since I made this recipe that I nearly forgot how much I love it.
I originally got my recipe from Whole Foods Market in Las Vegas, Nevada but I'm not sure if they still give out recipes there so I thought I'd post it here for you.
Fresh Carrot and Ginger Soup
1 pound carrots, cut in 1-inch pieces
1/2 pound parsnips, cut in 1-inch pieces
1 pound Braeburn or Fuji apples, cut in 1-inch pieces
3 Tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 quart vegetable broth
1 cup water
1 Tablespoon fresh grated ginger, more to taste
sea salt, to taste
ground pepper, to taste
Put chopped carrots, parsnips, apples, olive oil, salt and pepper in a large bowl and toss to coat chunks with oil.
Pour coated chunks into a large baking pan in single layer. Roast at 400 degrees for 12 to 15 minutes until the chunks are soft and slightly browned. Pour cooked chunks into a large saucepan. Add water and broth. Bring to a near boil on medium-high heat, then reduce to a simmer. Add ginger and continue to cook for about 8 to 10 minutes.
Remove from heat and cool for 10 minutes. Using an immersion blender blend until smooth. Add more salt and or pepper to taste. Top with garlic-ginger won-ton chips if desired.
Serve with fruit salad and French bread for a complete meal.
Labels: apples, black bean soup, carrot, ginger, vegan vegetarian
