Ingredients
- 2 tablespoons olive oil
- 1 ½ cups white onion, chopped
- 1 ¼ pounds carrots, peeled, diced
- 1 whole carrot, peeled, halved lengthwise
- 3 ¾ cups chicken broth
- ¾ cup fuji apple, diced, peeled
- ½ cup fuji apple, finely diced
- 2 teaspoons fresh ginger, chopped
- 4 ½ tablespoons frozen apple juice, thawed
- ¼ teaspoon nutmeg
- ¼ teaspoon ground allspice
- pinch kosher salt
- 2 tablespoons fresh mint, chopped
Directions
1. Heat oil in large saucepan over medium-high heat. Add onion, sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger. Bring to boil. Cover. REduce heat. Simmer until carrots are tender, about 20 minutes. Remove carrot halves. Dice finely. Puree soup in batches in blender. Return to pan. Mix in apple juice and spices. Season with coarse salt and pepper. |
2. Ladle soup into bowls. top with finely diced carrot, finely diced apple and mint. |
Spiced Carrot, Apple Soup with Fresh Mint. To import, drag image to your MacGourmet recipe box.