We bought an apple slinky cutter in Norway but you can get them anywhere. |
Carrot Apple Ginger Soup
3 T olive oil
1 large yellow onion, sliced
2 cloves garlic, minced
3 T fresh ginger, peeled and minced
1 medium to large apple, peeled and sliced (maybe with the apple slinky!)
1.5 lbs or so sliced, peeled carrots
6 C vegetable broth
Pinch of nutmeg
Salt and pepper to taste
Optional: dill or parsley for garnish
1 large yellow onion, sliced
2 cloves garlic, minced
3 T fresh ginger, peeled and minced
1 medium to large apple, peeled and sliced (maybe with the apple slinky!)
1.5 lbs or so sliced, peeled carrots
6 C vegetable broth
Pinch of nutmeg
Salt and pepper to taste
Optional: dill or parsley for garnish
Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes.
Turn flame to medium-high and add vegetable broth. Bring to a boil. Reduce flame to low and simmer for about a half hour.
An immersion blender doesn't really do the job - blend it in a blender. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup won’t need much pepper, as ginger is pretty spicy.
Good to make a day ahead and let the flavors mellow. We liked it hot, but bet it's also good cold.