Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.
Carrot Ginger & Apple Soup
8 cups carrots – chop each carrot into thirds
2 cups apples – chopped (I used Crispin apples)
2 tbsp fresh ginger – minced
2 cups chicken or vegetable broth
1 cup water
2 tsp + ¼ tsp salt
1 tsp freshly ground black pepper
1 tbsp extra virgin olive oil
In a large pot, add the carrots,1 teaspoon salt and enough water to completely cover them. Turn the heat to high and bring to a boil. Boil for 20 minutes or until the carrots are very soft.
Drain the carrots, reserving the liquid.
Add the carrots to a large food processor with 1 cup of the reserved carrot water. Blend until smooth. You may have to do this in batches if your food processor is small.
Add in the apples, ginger, salt, pepper and chicken broth. Process until smooth. Drizzle in the olive oil and quickly pulse to combine.
Serve immediately topped with fresh cracked pepper and chopped apple.
Enjoy!
Rich, carrot puree soup with fresh ginger and apples.
