Carrot Apple Ginger Soup

We bought an apple slinky cutter in Norway but you
can get them anywhere.

We all loved this soup for our Erev Rosh Hashanah 2014 gathering. It is from Joy the Baker - modified a bit.  It is gorgeous orange!

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

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.