Description
A vibrant, naturally sweet soup perfect for a light lunch or starter. Gluten-free and easily customizable.
Ingredients
Scale
- 5 medium purple carrots (5 medium purple carrots) medium purple carrots, peeled, ends trimmed, and cut into 1 inch circles
- 2 medium sweet apples (2 medium sweet apples) medium sweet apples, peeled, cored and cut into 1 inch cubes
- 1 tbsp olive oil (1 tbsp) olive oil
- 1 1/2 tsp honey (1 1/2 tsp) honey
- 1 tsp ginger powder (1 tsp) ginger powder
- 1 lbs (454 g) vegetable stock
- Salt and white pepper
- Greek yogurt
- Lavender salt (or Kosher salt)
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add the purple carrots, apples, honey, and ginger to the pot and toss to combine.
- Add vegetable stock and simmer over medium heat for 30 to 40 minutes, or until the carrots and apples are tender.
- Remove from heat and let cool.
- Using an immersion blender (or a regular blender in batches), puree the soup until smooth. Add more vegetable stock if needed.
- Season with salt and pepper to taste.
- Let the soup simmer for another 15 minutes before serving.
- Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of lavender salt (or kosher salt).
Notes
- For a richer flavor, roast the carrots and apples before adding them to the pot.
- If you don’t have an immersion blender, blend the soup in batches, being careful not to overfill the blender.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 5
- Protein: 3