When I first learned about this soup, I couldn’t wait to give it a try. Ginger gives a hint of spice and reduces the amount of salt needed for this delicious soup. My father ate it a week after his first bout of chemo and thought it was delicious. Feel free to use vegetable stock, chicken broth or a bouillon cube for the base.
Adapted from Joy the Baker’s Carrot Apple Ginger Soup.
Olive Oil 3 tbsp
Yellow Onion 1 medium, diced
Apple 1 medium, diced
Garlic 4 cloves
Fresh Ginger 1/4 cup, peeled and minced
Carrots 4 cups (about 1 1/2 pounds), peeled and chopped
Vegetable or Chicken Broth 4 cups (I use a vegetable bouillon cube)
Salt & Pepper to taste
In a large pot, saute onions, garlic and ginger in olive oil until soft, about 3-5 minutes.
Add carrots and apples and saute for another 3-5 minutes. Add vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Working in small batches and using a food processor, immersion blender or blender, process soup until smooth.
Return to pot or serving bowl and add salt and pepper to taste, if desired, and stir well.