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Carrot Apple Soup

Carrot Apple Soup

Spring comes late in the prairies. We get a glimpse of it early, but we are then quickly swept back into winter with frosty mornings and icy winds that take your breath away. While everyone else is getting the first green glimpses of spring, the Canadian prairies are still bitterly cold for the most part. And for me, nothing warms me up faster than a bowl of thick, hearty, homemade soup.

Carrot Apple Soup

A soup like this gets its heartiness from carrots and apples cooked to tender perfection and puréed into velvety smoothness. There’s no cream, and really no significant fat to speak of other than the initial bit to lubricate the pan while sautéing the vegetables. It’s a nice healthy way to stay warm on a chilly not-quite-spring day, and get a good-sized serving of vegetables in. My kids even like it, this is one of their favourites and frequently requested by my five year old when she’s in the mood for soup.

Carrot Apple Soup

If you like your food spicy, too, this soup can benefit from a good amount of heat. The red pepper flakes are completely optional, so if your family doesn’t like the heat, omit them. My husband always likes to take the spiciness a step further and finish his bowl off with a squirt of sriracha, too. And this recipe is easily doubled {or tripled} and freezes really well. I usually make a batch much larger than the recipe below, usually two or three times as much, and I freeze it in both individual and family-sized portions for a quick meal on one of our crunch nights, or for lunches for taking to work.

Carrot Apple Soup

Carrot Apple Soup
(adapted from Joy The Baker)

1 head garlic
1 Tbsp coconut oil {or olive oil} + more for roasting garlic
1 small onion, diced
2 tbsp fresh ginger, grated
1 tsp red pepper flakes {optional}
1 large apple, washed, cored and roughly chopped {not peeled}
1 1/2 lbs carrots, peeled and sliced
4 cups chicken or vegetable stock
1/4 tsp allspice
salt & pepper

Preheat oven to 375F. Chop the top off the head of garlic and place on a square of foil. Top with a smear of coconut oil {or a drizzle of olive oil}, seal up in foil, and roast until fragrant and golden, ~1 hour. Squeeze garlic out of its papery sheath and set aside.

Heat coconut oil in a large pot over medium heat. Add onions and cook until soft and translucent, 5 minutes or so.

Add the ginger and roasted garlic, and cook for another minute.

Add carrots and apples to the pot, and cook for 3-4 minutes more, until apples begin to soften.

Add chicken or vegetable stock, and turn the heat up to medium high. Bring to a simmer, reduce heat to low, and cook until carrots are tender, about 30 minutes. Remove from heat.

In small batches, transfer to a blender a blend until smooth. {Tip: don’t over-fill your blender, or hot soup may explode out of it!} Return to pot over low heat. Add more broth if required, or if you prefer a thinner soup. Stir in allspice, and salt and pepper to taste. Serve with a drizzle of a seasoned oil – chile or roasted garlic are my favourites.

Yield: ~5 cups, or about 4 servings.


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