Carrot and apple soup is a filling lunch soup, or serve in smaller portions as a starter. Refreshing and hearty, apple and ginger perfectly balanced.
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PEEL and finely chop the onion and garlic cloves, there's no need to beautifully chop them cause we're going to blend them anyway. PEEL and finely chop the ginger root.
PEEL the carrots, remove the ends and coarsely chop the carrots. The larger the chunks are, the longer it takes until they're done.
HEAT olive oil in a medium-sized pan and sauté the onion, garlic and ginger for a few minutes. Then sauté the carrots for a few minutes more before you'll pour in the vegetable stock.
Bring to a boil and let it simmer for about 10 minutes, times depends on the size of the carrot pieces. BLEND the soup using an immersion or regular blender. SEASON the soup with pepper, salt and a dash of soy sauce.
RINSE the apples and coarsely grate them for immediate serving. If you're serving the soup on a later time, don't grate the apples cause they will discolor quickly. GARNISH with parsley, enjoy!
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