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?
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.
Notes
The calories above are just for the soup with an extra drizzle of EVOO. The toppings and side toastie are not included.