CARROT APPLE GINGER SOUP

I took inspiration for this soup from one of my favorite orders at any given juice bar.  As most fall and winter meals lean towards being rich and heavy, this soup adds a fresh ZING to your lunch or dinner - warming and energizing!

Carrot apple and ginger soup

PREP TIME:  10 min

STOVE TIME:  Wonderbag Method 20 min

Conventional Method 1 hour 30 min

SERVES:  6

INGREDIENTS

COOK'S NOTES

FOR THE SOUP

  • 3 Tbsp ( 45 ml) olive oil

  • 1 yellow onion, diced

  • 1 ½ pounds (680 g) carrots, peeled and sliced (just over 1 lb /500 g peeled)

  • 1 gala, jazz, or braeburn apple, peeled, cored and cut into cubes

  • 1-inch (2.5cm) piece of ginger, peeled and minced

  • 1 Tbsp fresh thyme leaves

  • 1 tsp lemon juice

  • 4 cups (1 litre) chicken or vegetable stock

  • Salt and pepper

 

OPTIONAL GARNISH

  • Beetroot chips (crisps)

 

COOK THE SOUP
CONVENTIONAL METHOD

 

1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and onions and saute 5 minutes, until onions are soft and golden.

 

2)  Add the remaining ingredients and bring to a boil.

 

3)  Reduce heat to low and simmer covered for 1 hour 20 minutes.

4)  Stir occasionally.

WONDERBAG METHOD

1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and onions and saute 5 minutes, until onions are soft and golden.

 

2)  Add the remaining ingredients and bring to a boil.

 

3)  Reduce heat to med-low and simmer, covered, for 10 minutes.

 

4)  Seal your lidded pot in the Wonderbag and leave it to cook for a minimum of 1 hour 30 min (best to leave it 4-5 hours, or all day, the flavours develop the longer you leave it).

When you're ready to serve, puree soup into a smooth consistency using a hand/staff blender (or transfer to a food processor or drinks blender).

 

Salt and pepper to taste, ladle into shallow bowls and garnish with fresh thyme leaves and beetroot chips (store bought or homemade)

 

Recipe & Photo Credit:  Cathy Menees

COOK'S NOTES

INGREDIENTS

I use one tsp of salt when seasoning, but this will of course vary by how salty (or not) your stock is.   If you use a very tart apple like Granny Smith, you my need to add a squeeze of honey to balance the flavor.

GARNISH

Store-bought beetroot or other veggie chips as a garnish give a lovely crispy bite to this soup.  I made my own beetroot chips by just quickly pan-frying a few slices of fresh beets in a bit of sunflower oil, draining on a paper towel and then cutting into quarters, which gave to soup an earthy, sweet compliment.

KITCHEN BUDDIES

The Wonderbag is ideal for fresh vegetable soups to enable a slow cook and retention of flavor and nutrients (i.e. you're not opening the soup to stir, so all goodness is trapped inside).  I use a hand mixer to puree the soup directly in the pot (vs. transfering to a food processor or blender).

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