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'shboom

Carrot apple soup!!

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Okay guys, here it is:

2 Tablespoons butter or margarine

1 Large onion (12 ounces), coarsely chopped

3 Medium Golden Delicious apples

2 Pounds carrots

2 Cans (14½ ounces each) vegetable broth

1 Tablespoon sugar

1 Teaspoon salt

1 Teaspoon grated, peeled fresh ginger

2 Cups water

Half-and-half or heavy cream for garnish (optional)

Fresh chives for garnish

1. In 5-quart Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender and golden, about 12 minutes.

2. Meanwhile, peel apples and carrots. Cut each apple in half and remove core. Cut apples and carrots in 1½-inch chunks.

3. Add apples, carrots, broth, sugar, salt, ginger, and water to onion; heat to boiling over high heat. Reduce heat to low; cover and simmer until carrots are very tender, about 20 minutes.

4. Remove Dutch oven from heat. Spoon one third of mixture into blender; cover, with center part of cover removed to let steam escape, and purée until very smooth.

5. Return soup to Dutch oven; heat through. Serve soup with a swirl of half-and-half, if you like. Garnish with fresh chives.

So technically, you're only supposed to blend one third of it and leave the rest as is, but I find that it comes out too chunky and lumpy when you do that. I suggest blending the whole thing so it has a smooth and creamy texture, especially with the added half-and-half.

Hurrah for carrot apple soup!

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Okay guys, here it is:

2 Tablespoons butter or margarine

1 Large onion (12 ounces), coarsely chopped

3 Medium Golden Delicious apples

2 Pounds carrots

2 Cans (14½ ounces each) vegetable broth

1 Tablespoon sugar

1 Teaspoon salt

1 Teaspoon grated, peeled fresh ginger

2 Cups water

Half-and-half or heavy cream for garnish (optional)

Fresh chives for garnish

1. In 5-quart Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender and golden, about 12 minutes.

2. Meanwhile, peel apples and carrots. Cut each apple in half and remove core. Cut apples and carrots in 1½-inch chunks.

3. Add apples, carrots, broth, sugar, salt, ginger, and water to onion; heat to boiling over high heat. Reduce heat to low; cover and simmer until carrots are very tender, about 20 minutes.

4. Remove Dutch oven from heat. Spoon one third of mixture into blender; cover, with center part of cover removed to let steam escape, and purée until very smooth.

5. Return soup to Dutch oven; heat through. Serve soup with a swirl of half-and-half, if you like. Garnish with fresh chives.

So technically, you're only supposed to blend one third of it and leave the rest as is, but I find that it comes out too chunky and lumpy when you do that. I suggest blending the whole thing so it has a smooth and creamy texture, especially with the added half-and-half.

Hurrah for carrot apple soup!

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