Carrot Ginger & Apple Soup

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.


Carrot Ginger & Apple Soup

Rich, carrot puree soup with fresh ginger and apples. 

 Carrot Ginger & Apple Soup

Broccoli Avocado Soup

Texas really did a number on me. Beef barbecue, beef burger and hearty tex-mex meals left me feeling heavy. Don’t get me wrong now, it was AH-mazing and I enjoyed every bite of that southern goodness. I can verify that every meal is definitely bigger in Texas. And some of that bigness came back with me. So this week, I’m cooking up extra vegetables and laying off the beef. It’s time for the reemergence of my favorite summer soup.

I adapted this recipe after a soup in Gwyneth Paltrow’s detox cleansing program. This was back when I thought cleansing actually provided some kind of benefit. I’m learning it’s easier to just eat real food all the time and then there is no need to rinse my body of the fake stuff.


Broccoli Avocado Soup
Makes 4 servings.

1 yellow onion – chopped
1 clove garlic – minced
1 tbsp butter
4 heads broccoli – chopped
2 1/2 cups water or homemade broth
2 avocados
juice of 1/2 a lime
1 tsp salt
1 tsp pepper
1 tsp fresh cilantro
1 tsp fresh mint

►Melt butter over medium heat in a large pot. Sauté the onion then the garlic for five minutes.

►Add chopped broccoli to the pot and cook for five minutes. Then add the water, salt and pepper. Cover and let cook for five more minutes.

►In a blender, add the avocado, lime, cilantro and mint. Then careful ladle in spoonfuls of the broccoli mixture. Blend until smooth, it should take a minute or two. Take time to scrap down the sides, give it a good stir and blend to make sure all is mixed.

Serve with chopped avocado and fresh mint or cilantro.

Broccoli Avocado Soup

Broccoli Avocado Soup