As some of you might remember, I made a carrot soup back in the beginning of 2013. This Carrot Ginger Apple soup is a brighter, brand new soup for a brighter, brand new year. Both soups are delicious, so give them a try.
Georgia woke me up this morning at one thirty, and I stayed up the rest of the morning thinking about this soup. I am very interested in Spring right now. I don’t want Winter to go away, but I stop and stare at every little sprout, and bud that seems to be magically appearing everyday. I dedicate this carrot, ginger, apple one pot soup to those little sprouts, and buds who are braving the cold.
The stored carrots we are getting from our csa this time of year might not all be incredibly beautiful, but they are very sweet, and crunchy and delicious. This is a lean season, and the weather has been a bit harsh over the last month, and not everything will survive the harsh weather here, so we are really thankful for the stored veggies and fruits we are receiving.
We just got word last week that the Brussels Sprouts did not survive the cold. When Dom got home from Oakhill Organics on Thursday, he sat me down and told me the news, and I must say I took it very well. I love Brussels Sprouts. The new way I was preparing them is thinly slicing them raw. I would then drizzle extra virgin olive oil on them. I would also sprinkle some kosher salt and grind some black pepper on the slaw. Then I would toss to coat, and let the slaw sit for about ten minutes, for the flavors to marry. I then eat it like I have never eaten before in my life. If truth be known, I kind of eat everything yummy that way. With gusto, with passion, with a bib around my neck. Just kidding about the bib.
Back to the carrot soup. I wanted it to be simple, with few ingredients. This is week number three, of Reddit’s 52 Weeks of Cooking Challenge. The theme this week is One Pot. I deliberated over what my one pot would be. I wanted something easy enough so anyone could cook it, and I wanted the bulk of my ingredients to come from our Community Supported Agriculture, Oakhill Organics. I know I made and posted about a soup last week, but this is soup season so I did not think it would be a problem.
These are some yummy apples we got last week. They are not a crunchy apple, but but definitely hold up to eating alone. They have a bright sweet, yet slightly tart taste and I though they would pair well with my idea that was forming about the carrot soup. I just got some organic ginger from Azure Standard a couple weeks ago and have not used it as of yet, so I added the ginger to the soup in my mind. Dominic got a couple extra celery root that were not already spoken for in our loose meal plan, so I added those as well.
This soup comes together really quickly, so it is ideal for a brunch or light lunch with a salad, or dinner, served over barley or rice. It does not need either barley or a salad though, to be completely satisfying. It can be eaten hot, warm, room temperature or cold. I added chopped apples to my bowl, for some extra sweetness and texture. Dominic suggested a drizzle of Siracha, and that is how I ate my first bowl, and he was spot on with the peppery spice. I finished my second bowl with chopped apples and a drizzle of apple cider vinegar(with the Mother), and it was lovely too.
However you choose to finish this soup, I am sure you will find it delicious. Please make this soup, and enjoy it throughout the year.
|Carrot Ginger Apple Soup
Tags: apple cider vinegar, apples, brussels sprouts, carrot ginger apple soup, carrot soup, carrots, celery root, csa, fresh ground black pepper, ginger, kosher salt, Oakhill Organics, organic, red apples. organic carrots, root vegetable soup, Siracha, soup, vegan, vegetarian
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