A warming bowl of veggie-based soup is not only delicious but good for you too. It's a creative way to get more vegetables into your diet and the flavor combinations are endless. Plus it's perfect paired with cooler temperatures.
Carrot is one of my favorite soups to make because I almost always have a bag in the fridge. I picked up this beautiful baby ginger at the farmer's market along with a few jonagold apples. I'm a big fan of bold-flavor soups (like curry) but sometimes I want a humble soup where the vegetable shines. This is exactly that. What are you favorite soups this time of year?
Roasting is a quick way to add a lot of flavor to your soup, if you don't have broth on hand or are short on time. We all know soup tastes better the next day when the flavors have had time to meld.
Carrot ginger apple soup
6 carrots, peeled and cut into coins
2 tbsp coconut oil
1 tsp cumin seeds
1/2 tsp sea salt
1 onion, diced
1 tsp mustard seeds
1 tbsp or more of diced jalapeno
1 apple, peeled, cored and diced
3 garlic cloves
1 tbsp fresh baby ginger
4-6 cups water or veggie broth
1/2 tsp tamari (wheat-free soy sauce)
juice of 1 lime
garnish with fresh herbs
Preheat oven to 400 degrees. Add carrots to a parchment-lined baking sheet. Drizzle with 1 tbsp coconut oil and sprinkle with cumin seeds and 1/4 tsp salt. Roast for 20-25 minutes, then remove from heat.
Heat the remaining coconut oil in a soup pot. Add the onion, mustard seeds, jalapeño and remaining salt. When the onion is translucent, about 5-8 minutes, add the apple. Stir, cooking for a few minutes, before adding the garlic and ginger. Cook until pungent. Stir in the roasted carrots and 4-6 cups of water (depending on how thick your carrots are). Bring to a boil, simmer for 15-20 minutes.
Remove from heat, add the lime juice and tamari, blend until smooth. Add salt or more lime juice to taste. Garnish with fresh herbs. Serve over top brown rice alongside tahini greens or with a grilled cheese.