This sweet and spicy soup blends immune-boosting ginger with vitamin C-rich carrots. It's the perfect soup to ward off germs during the winter.
I'm aiming to keep things extra-cheap too. This healthy vegan soup is high in fiber, low in calories and very filling. It requires minimal effort and can be made in advance and refrigerated/frozen until ready to use.
Note: I make this soup with baby carrots because I am forever buying them and then forgetting about them, but it can also be made with 1 lb peeled, chopped regular carrots.
- 2 tsp extra virgin olive oil
- 3 cloves garlic, chopped
- 1 small (1") piece ginger, peeled and chopped
- 1 onion, diced
- 2 medium tart apples (such as Granny Smith), peeled, cored and chopped
- 6 cups vegetable or broth
- 1 (16-oz.) bag baby carrots
- salt and pepper to taste
- 2 tsp honey
- snipped chives or scallions, for garnish
Heat olive oil in a medium soup pot over medium heat. Add garlic and ginger and cook for 1 minute, until very fragrant. Add onion and apples and cook for 3 to 4 minutes, until apples begin to soften and onions become translucent.
Add a few spoonfuls of the broth to the pot and use a wooden spoon to scrape at any brown bits on the pan. Stir into the vegetable mixture.
Add the carrots and cover with the rest of the broth. Stir well and cover pot.
Cook, covered for 25 to 30 minutes, or until carrots are very soft. Puree, using a blender, food processor or an immersion blender until smooth. Stir in honey and season with salt and pepper to taste.
Ladle into bowls and serve immediately, garnished with snipped chives.
More: 4 Fall Soup Recipes