Categories: Blog

Apple Carrot Ginger Soup

Creamed Apple Carrot Ginger Soup

Every year I like to come up with at least a new soup, you can call it my healthy pleasure :). This year’s first one is inspired by my favourite juice – carrots, apple, lemon and a dash of cinnamon; it’s also one of the simplest soups I have ever made. It includes just 4 main ingredients plus some EVOO, and it turned out super flavourful and comforting.

Let me share this simple recipe with you. It’s great if you are watching your calories, as it only has 300 calories per portion.

Creamed Apple Carrot Ginger Soup

Looking for a carrot soup to try. How about a tasty apple carrot ginger soup which is super healthy yet equally tasty?

Course Soup

Cuisine Italian

Keyword apple carrot ginger soup

Prep Time 25

Cook Time 50

Total Time 1 15

Servings 3 large bowls

Calories 300kcal

Author Alessia

Cost €6

Equipment

1 chopping board
1 chopping knife
1 large pot with lid
1 bowl
1 silicone spoon
1 blender

Ingredients

8 larg large carrots
2 red apples
1 small onion
salt and pepper
ground ginger or fresh
1 potato optional, I didn't use it.
2 tbsp Belmorso Extra Virgin Olive Oil plus more for drizzling
1 cube vegetable stock
yogurt for topping optional
sliced bread for toast for your side toastie
parmesan cheese slice or grated parmesan for your side toastie

Instructions

Prepare your carrots - wash, peel them and cut them into small pieces.
Do the same with the apples.
Then chop the onions into small pieces.
Cut the potato too, if you're using it.
Add all the vegetables you've cut into your large pot with the 2 tablespoons Belmorso EVOO, and sauté for 15 minutes, mixing from time to time.
Prepare the hot water in a bowl and melt your vegetable stock.
Add the ground or grated fresh ginger to the pot with the vegetables and mix.
Next, add the melted vegetable stock and cover with water. The water should be higher than the vegetables by about 2 fingers or 2.5 cm (I have small fingers :).
Mix and cover with a lid, lower the heat, and leave to simmer for 40 minutes.
Then let it cool and put it into your blender or blend it with a hand held one.
Serve the cream of apple carrot ginger soup with a drizzle of Belmorso EVOO. I have added a little greek yougurt on mine, and I am serving it with a cheese toastie.
To make the tostie, just grill or toast your bread, and add the cheese. I am using a Parmareggio parmesan cheese slice, but fresh grated parmesan is perfect too! You can add the cheese before or after you grill the bread, depending on how melted you like it. Buon appetito.