Sunday, November 25, 2012

Carrot, Apple, and Ginger Soup

The further we get into winter, the more I can't seem to get enough soup! Nothing is more comforting than a big bowl of hot, homemade soup and a thick slice of buttered bread when you come in from the cold and snow. This creamy, blended soup will warm your body and brighten up the dreariest of snowy days. The fresh ginger gives it a little kick and will definitely help you battle any winter flu bugs going around! I made a big batch and froze individual servings to have on hand for quick homemade meals throughout the week.


1 Tbsp. coconut, olive, or canola oil
1/2 large white onion, finely diced
2-3 cloves garlic, minced
Large chunk (about 3") fresh ginger root, grated
3-4 large carrots, chopped - No need to peel the carrots first
1 medium rutabaga, peeled and chopped
2 small-medium or 1 large Gala apple, chopped - No need to peel the apples
900mL-1L vegetable or chicken broth
2 cups water
Salt and pepper, to taste - Never underestimate the power of salt in soups! I know that everyone is always worried about their sodium levels, but nothing does a homemade soup more disservice than an inadequate amount of salt. Salt really brings out the other flavours of the soup and gives it a rich, balanced flavour overall. I don't know exactly how much salt I used but, since different people have different salt tolerances, just keep adding and tasting until it tastes right to you.


In a large stock pot, heat the oil over medium heat. Saute the onion, garlic, and grated ginger until fragrant and the onion is translucent.

Add the carrot, rutabaga, and apples to the pot and continue to saute for another 5 minutes.

Pour in the vegetable broth and water. Bring to a rolling boil, then reduce the heat to low and cover with a lid. Allow the soup to simmer for 1 hour.

Remove the soup from the heat. Puree the soup directly in the soup pot with an immersion blender. If you don't have an immersion blender, then you can wait for the soup to cool a little bit, then scoop it into a regular blender and puree it until smooth. You may have to do this in multiple batches depending on the size of your blender, and you should be very careful when blending hot liquids. Return the blended soup to the pot and heat until warm.

Season the pureed soup with salt and pepper to taste. Serve with fresh bread or crackers. This soup freezes very well so you can freeze a large portion of the batch or individual servings in airtight containers and reheat as needed.

*Recipe by Brooke McMillan

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