Brr! It's cold outside! I know, in the Bahamas, it's actually cold! Granted, our version of cold is like 62 degrees, but when you're used to 80-96 degree weather daily, dropping by 20 is a major culture shock! But I love it! I love bundling up on the couch in my Star Wars pyjamas and comforter with my cats. It's such a great feeling. It also felt great waking up in the morning and not having to worry about what's for lunch because I prepared lunch for three days! I made this during my soup making spree because Martha Stewart ignited a fire within me. I added the apples as an afterthought similarly to when I added the apple to the beet soup from yesterday, but this time it was just because I know apples and carrots pair well together.
CARROT GINGER SOUP
- 2 tbsp oil
- 2 large onions
- 1 tsp ginger, minced
- 6-8 carrots, diced
- 3 cups vegetable broth
- 1 medium red Gala apple diced
- 1 cup pumpkin cubed and boiled
- salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add ginger and sauté for another minute.
Add carrots and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes then add apple slices.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with plain yogurt and fresh pepper.