Autumn is my favourite time of the year. The changing colors of the leaves, the crisp sweater weather, pumpkin spice and soup season! My first love when it comes to fall foods is sweet potatoes. I love the versatility of a sweet potato dish, you can make breakfast, dinner or dessert! But this time I ventured away from my nutritious potato and into an amazing pot of soup.
The other day, I decided to try another recipe from my pal Angela (She doesn’t know she’s my friend, but the amount of time that I have spent with her makes me feel like I know her). I was intrigued by a soup recipe made with carrots, ginger and apples. Angela from OhSheGlows adapted the recipe from “Joy the Baker” and I am now adapting it from OhSheGlow’s version.
- 2 tablespoons of olive oil
- 1 medium onion diced
In a large pot, add the oil over low-medium heat. Add the onions and cook it for 3-4 minutes.
- 2 garlic cloves
- 2 tablespoons of freshly grated ginger
Add the garlic and ginger to the pot and cook it on low for another 3-4 minutes.
- 2 large apples
- 1 large bag of carrots peeled and chopped (5-6 cups worth)
Add the apples and carrots into the pot and cook it on low for another 3-4 minutes.
- 4 cups of vegetable broth
Add the vegetable broth, stir and bring it to a boil. Reduce the heat to low and simmer for about 20-25 minutes.
After the vegetables are cooked enough to become soft, transfer the soup into a blender. It all fit comfortably into my Vitamix but if it doesn’t fit within ¾ of your blender, blend it in two doses, as you don’t want it to overflow.
I added two teaspoons of cinnamon, a pinch of thyme along with salt and pepper to my soup blend as well. The cinnamon added a great touch and next time I’d add more!