Carrot & Apple Soup

Name: Carrot & Apple Soup
Cuisine: Israel
Ingredients: 1 medium onion; 300 g (10 oz) carrots; 2 Braeburn or Cox’s apples; 2 Braeburn or Cox’s apples; 400 g tin of chopped tomatoes; ½ tsp fresh or dried thyme, or dried mixed herbs; ½ tsp fresh or dried thyme, or dried mixed herbs; ½ tsp fresh or dried thyme, or dried mixed herbs; 1 bay leaf; 1.5 litres (2½ pints) strong vegetable stock; 10 grinds black pepper; 3 medium slices multiseed or whole grain bread; 3 medium slices multiseed or whole grain bread; 2 cloves garlic; 2 tbsp olive oil; pinch fine sea salt; pinch fine sea salt

Preparation info

Serves:
6

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A lovely soup with bright zingy flavours, rich in vitamins A and C that support the immune system. Whole grain croutons with a hint of garlic add a contrasting crunch. Make the soup a day or two ahead for the full flavour to develop. The croutons can also be made ahead and frozen until needed.

Ingredients

1 medium onion
2 cloves garlic
300 g (10

Asia
Israel
Soup
Vegan
Jewish

Method

Peel and thinly slice the onion, garlic, and carrots. Peel, core and roughly chop the apples. Heat the oil in a large heavy-based soup pan. Gently sauté the onion and garlic with a pinch of salt, covered, over gentle heat, stirring occasionally, until very soft and golden, about 10 minutes. Add the carrots, cook for a few minutes longer, then add all the remaining soup ingredients. Bring to the