CARROT, GINGER AND APPLE SOUP
I took inspiration for this soup came from one of my favorite orders at any given juice bar. As most fall and winter meals lean towards being rich and heavy, this soup adds a fresh zing to your lunch or dinner - warming and energizing!
- 3 Tbsp olive oil
- 2 yellow onions, diced
- 6 carrots peeled, and sliced (roughly 1 ½lbs whole, just over 1lb/0kg peeled)
- 1 gala, jazz, or braeburn apple, peeled, cored and cut into cubes
- 1-inch piece of ginger, peeled and minced
- 1 Tbsp fresh thyme leaves
- 1 tsp lemon juice
- 4 cups chicken or vegetable stock
- Salt and pepper
- Optional Garnish: pan fried beetroot chips
Heat a 2 ½ or 3 quart pot on medium-high. Add olive oil and onions, and sauté for 5 minutes, until soft and golden. Add the remaining ingredients and bring to a boil.
Reduce heat to med-low and simmer, covered, for 10 minutes. Place the lidded pot into your Wonderbag and seal for 4-5 hours.
When ready to serve, remove pot from bag and puree the soup using a hand blender (or transfer to a food processor or a blender)
To Serve: Salt and pepper to taste, and garnish fresh thyme leaves and beetroot chips (store bought or homemade).
Tip: I use one tsp of salt when seasoning, but this will of course vary by how salty (or not) your stock is. Store-bought beetroot or other veggie chips as a garnish give a lovely crispy bit to this soup. I made my own beetroot chips by just quickly pan-frying a few slices of fresh beets in a bit of sunflower oil, draining on a paper towel and then cutting into quarters, which gave to soup an earthy, sweet compliment.