Carrot Apple Ginger Soup
Carrot Apple Ginger Soup will not only get you in the mood for fall, but it's packed with anti-inflammatory properties, making it the perfect thing to make when you're sick. Simply roast veggies, then blend them up with your favorite broth and that's it!
Servings: 4
Ingredients
- 1.5 lb. carrots chopped into 2 inch pieces
- 2 tbsp olive oil divided
- 2 apples peeled, cored and diced
- 3 garlic cloves
- 1 inch fresh ginger chopped into smaller chunks
- 2 1/2 cups vegetable broth or more as needed
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions
- Preheat oven to 400° and spray a large baking sheet with nonstick spray.
- Place the carrots onto the baking sheet, then drizzle with 1 tablespoon olive oil, and add a pinch of salt and pepper; toss to combine.
- Roast the carrots for 25 minutes, then remove the baking sheet and add the apples, garlic, remaining olive oil, and a pinch of salt; toss to combine, then place back into the oven for 5 minutes. Last, remove the sheet, add the ginger, and continue roasting for 5 minutes or until the carrots and apples are tender.
- While the vegetables are roasting, pour the broth into a saucepan and warm it up. You want it to be warm but not scorching hot; set aside.
- Transfer everything to a high power blender, then pour in the warmed vegetable broth. Blend the soup on low speed until the soup is a smooth consistency.
- Pour the soup into the saucepan, then stir in the cream (or coconut milk for dairy free option). Add salt and pepper to taste and enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 292kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 715mg | Potassium: 686mg | Fiber: 7g | Sugar: 20g | Vitamin A: 29216IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 1mg
