Carrot, Ginger and Apple Soup

Name: Carrot, Ginger and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 l/35 fl oz/4 cups vegetable stock; 1 bay leaf; 5 cm/2 in piece of root ginger, peeled and chopped; 2 garlic cloves, crushed; 1 Bramley apple, peeled, cored and roughly chopped; 750 g/1 lb 10 oz carrots, peeled and sliced; 1 onion, chopped; 2 tbsp olive or rapeseed/canola oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 tbsp olive or rapeseed/canola oil; 2 tbsp olive or rapeseed/canola oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Simplicity at its best. This nourishing soup has a really nice sweet, tangy flavour from the apple and carrot, and the root ginger adds a subtle warmth. It can be served either hot or as a chilled soup in the summer months.

Ingredients

2 tbsp olive or rapeseed/canola oil
1 onion, chopped
750

Soup
Vegan
Summer
Gluten-free

Method

Heat the oil in a large saucepan over a medium heat and gently sauté the onion for about 5 minutes until softened but not coloured. Add the carrots, apple, garlic, ginger and bay leaf. Cover with a lid and cook for 5 minutes, stirring a couple of times to prevent anything from sticking or colouring in the base of the pan. (The steam being created in the pan should also prevent this.)