November 22, 2016 | Recipes
Carrot Apple Ginger Soup by Lee Harman
This soup is creamy, warm, and gently sweet without being cloying. It gets most of its body from puréed mirepoix, and some richness from coconut cream. The sautéed ginger adds some heat and cuts the sweetness of the apple and carrot, and a touch of rosemary rounds out the flavors. It’s a riff on a soup that was sold at Pumpkin Market in Philadelphia before it closed, except theirs was full of butter and heavy cream.
Measurements are approximations because vegetable size and flavor can vary, so adjust accordingly. Serves 6 – 8. You will need a blender (immersion blenders work great!), a stock pot, and about an hour (mostly inactive).
Carrot Apple Ginger Soup
1 lb carrots, peeled & roughly chopped
4 -5 stalks celery, roughly chopped
1 large yellow onion, roughly chopped
1 small apple, peeled, cored, & roughly chopped
3 – 4 cloves garlic, roughly chopped
1″ knob ginger, peeled & minced or grated
2 sprigs fresh rosemary
salt & pepper to taste
1 can coconut cream
1 Tbsp olive oil
1. In a large stock pot, sauté ginger and garlic over medium heat until fragrant.
2. Add onion, and sauté for another few minutes, until onion is translucent (salt would be appropriate here if you’re not watching your sodium intake).
3. Add remaining vegetables, apples, and rosemary, and add water to cover.
4. Simmer for 30-45 minutes, until vegetables are soft. Retrieve rosemary sprigs out of soup–the leaves should have fallen off by now, so you’ll just be pulling out the twigs the leaves used to live on.
5. Once all the veggies are soft, it’s time to purée the soup. Either working in batches in a standard blender, or using an immersion blender, purée until smooth. At this point, add the coconut cream and stir gently to incorporate. Add salt & pepper to taste.
I like to garnish this soup with fresh herbs, or sometimes a wintry pistou, for some freshness and contrast. Or you could skip the garnish all together! It’s delicious either way.
For more recipes, check Lee's blog.