This Carrot Apple Ginger Soup is the perfect combination of deliciousness and sustenance as it's full of vitamins and antioxidants. Not to mention, it's just what you'll need to warm up when the temperature drops!
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh grated ginger
1 large apple
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth (I used full sodium)
pinch of nutmeg
Kosher salt, freshly ground black pepper, to taste
In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
Using an immersion blender, add a pinch of nutmeg, and blend until smooth.
Add salt and pepper to taste. Add more broth for a thinner soup. Serve and garnish with freshly ground pepper and a drizzle of olive oil.
Make 5 cups.
Original Recipe and photos: ohsheglows.com