Since it’s still Vegetarian Awareness Month and the temperature dropped 25 degrees overnight, we went searching for a fantastic “warm-me-up” recipe …
Ingredients
1 tablespoon extra virgin olive oil (more for garnish)
1 small onion, diced (1 cup)
2 garlic cloves, minced
2 tablespoons fresh, grated ginger
1 large apple
1 1/2 pounds carrots, peeled and chopped (about 5 cups)
4 cups vegetable broth (we used full sodium)
Pinch of nutmeg
Kosher salt, freshly ground black pepper (used to your taste)
Instructions
Using a large pot, add the olive oil over low-medium heat. Then add the chopped onion and cook for about 5 minutes, until translucent. Add minced garlic and ginger, cook for 2-3 minutes on low. Add chopped apple and carrots, cook for 2-3 minutes more.
Now add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
Carefully transfer this mixture into a blender (or you can use an immersion blender), add the pinch of nutmeg and blend until smooth. You might need to do this in 2 batches, depending on the size of your blender. Also, make sure to allow steam to escape through the top of the blender lid too.
Add salt and pepper to taste. You can also thin the soup out a bit, with more broth (personally, we liked it thicker). Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes great with fresh bread too, makes 5 delicious cups!
(adapted from OhSheGlows.com & Joy The Baker)
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