Soup for Two

IMG_0710After participating in Applefest this past weekend, I was left with a giant bag of apples.

So I did what anyone else would do – I started researching recipes that called for apples. I turned to my trusty Apple cookbook that Matt’s sister gave us for Christmas a few years ago.

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Even though it was humid out, I wanted to make soup for dinner on Sunday. I decided upon a carrot, apple and ginger soup recipe. The results were pretty good, although I ended up putting in some extra ground ginger at the end. And the recipe probably makes at least 6 servings, even though the recipe says that it serves 4.

And when I served the soup to Matt, it was like a mini lesson of Sesame Street, where the word of the day was “Parsnip” a new vegetable in Matt’s diet. He was skeptical at first, but after a few slurps of soup, he was sold.

Carrot, Apple and Ginger Soup

Ingredients:
2 tablespoons butter
1 leek, finely chopped
2 celery stalks, finely chopped
3 large carrots, peeled and finely chopped
2 large parsnips, peeled and finely chopped
3 golden delicious apples, peeled, cored and finely chopped
2 teaspoons ginger paste or minced fresh ginger
1/4 teaspoon ground nutmeg
2 tablespoons finely grated orange rind
1/2 teaspoon dried chili flakes
4 cups chicken or vegetable stock
one 13-ounce can coconut cream (I used coconut milk)
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped mint
sale and freshly ground black pepper

Directions:

  1. In a large heavy-based sauce pan, heat butter over medium heat until melted. Add leek and celery, and saute for about 3 minutes, or until leek is transparent (this will smell so good).
  2. Stir in carrots, parsnips, apples, ginger, nutmeg, orange rind and chili flakes. Add soup stock, increase heat to high and bring to a boil. Immediately reduce heat to medium-low and simmer, covered, for about 20 minutes, or until vegetables and apples are tender. Remove from heat and let cool.
  3. Transfer soup to a food processor or blender (I used my immersion blender) and blend until smooth. Pour into a clean sauce pan and mix in coconut cream, cilantro, and mint. Season with salt and pepper. Heat over medium-high heat, stirring occasionally, until hot. Transfer to individual bowls and garnish with cilantro and chili flakes before serving.

I had the soup again for lunch the next day and it was just as tasty! Enjoy!

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