Carrot Apple Soup

To celebrate the Jewish New Year, Rosh Hashanah, we often use the bounty of the fall highlighting foods like carrots and apples. I found this delicious soup recipe makes a perfect pairing of the two star ingredients and makes a great starter for any holiday dinner. This recipe is vegan which also makes it easy to pair with a meat or a dairy meal if keeping Kosher for the holiday is important.

Start by chopping all the veggies. This can take some time. I usually double this recipe which then means I’m cutting 3lbs of carrots! I use the pre-washed/peeled baby carrots to save some time. Dice an onion and a few cloves of garlic. Peel and mince ginger. Chop up carrots and an apple (green apple works best). The evenness or prettiness of the chop doesn’t matter since it will be blended after cooking.

Once all the veggies are prepped, heat a few lugs of olive oil in a large pot then add onion to soften. After about 5 minutes, add the garlic and ginger. The aroma should be very fragrant. Next, add in the carrots and apple. Finally, add in the veggie stock and bring the mixture to a boil. Turn the temp down to a simmer and let it meld together for a minimum of 20 minutes but I like to let it go for a full hour.

Let it cool a little and then blend. I use an immersion blender to blend but you can also transfer the soup to a blender.

Carrot Apple Soup

Ready in 1 Hour

Serves 4 people

INGREDIENTS

• 1 onion
• 2 cloves garlic
• 2 tbsp ginger
• 1 green apple
• 1.5 lbs carrots
• 4 cups vegetable stock

PREPARATION

1. Prep all the veggies. Chop onion, mince garlic & ginger, chop apple, and carrots.
2. Add olive oil to large pot. Once heated, add onion. After onion is softened (5 minutes), add garlic & ginger. Next, add carrots & apple.
3. Add vegetable stock
4. Bring to a boil then turn down to simmer for minimum of twenty minutes but best up to 60 minutes.
5. Blend soup (use an immersion blender or transfer to a blender)
6. Enjoy!

TIPS

• Freezes well!
• This is dairy free and vegan.