This soup shouts Autumn to me with it’s vibrant gold colour, apples picked straight from the garden and the warming scent of ginger. It’s easy to make, highly nutritious and lighter than some of the other stick-to-your-ribs soups out there. Kids love this soup (as long as you go easy on the ginger) because it’s velvety smooth and has the added sweetness of carrots and apples - it’s a great way to get all that goodness into them. This is a lovely one to take in a flask if you’re heading outdoors for a day on the hills or a long walk in the woods -it’ll warm you up and keep you moving with all that anti-inflammatory goodness. Top tip: make a double batch and freeze some for those days when only a comforting soup will do.
Ingredients:
Serves 4
400g carrots, washed and chopped
2 large eating apples, peeled, cored and chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
2 inch section of root ginger, peeled and chopped finely (more / less depending on how much you like – I like to feel the burn!)
1 ½ pints vegetable stock
2 tbsps olive oil
1 tsp ground turmeric
1 tsp cumin
1 tsp seasalt
Freshly ground pepper to taste (and to activate the beneficial properties in the turmeric)
To make:
1. Sauté the onion, garlic, ginger, turmeric and cumin in the olive oil for 5 minutes, over a medium heat.
2. Add the carrots, salt and pepper and stir well - sauté for a further 2 minutes.
3. Add the stock and bring to a gentle simmer for 20 minutes.
4. Add the apple and return to a gentle simmer for a further 10 minutes.
5. Blitz in a food processor until velvety smooth
I like to serve this one with some dehydrated apple and carrot pieces however it’s just as lovely served topped with freshly chopped herbs of your choice.
