Fall Soup for Summer

Sunday, September 30, 2012

It's finally Fall.

....at least, technically.  Here in L.A. it's felt a bit more like this...
Image via LA Times

I'm throwing temper tantrums.  I'm whining. I'm asking every time we enter our air-conditioner-free home, "Why is it still so {insert curse here} HOT!?!"

This is a soup to eat for those blessed days when it cools down to around 80 degrees.  It looks like Fall and tastes just slightly of Summer, so you won't feel weird eating it during a heat wave.  Just trust me on this one.  Ginger and carrots and apples are good for you, and when blended together in soup they make you feel like you're in a fancy restaurant, because only in fancy restaurants do you eat such obscure foods all at the same time.  

Best part? It's pretty delicious eaten cold, too.

Carrot Apple Ginger Soup
adapted from Joy the Baker
(side note: I still suck at taking pictures of food, so if you're someone who needs visuals check out JtB's pictures here)

  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons fresh ginger, grated on the fine side of a cheese grater
  • 1 small apple, peeled and sliced (I used granny smith, but any kind will do)
  • 4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
  • 4 cups vegetable broth
  • 1/4 teaspoon of nutmeg
  • salt and pepper to taste
  1. Heat olive oil in a large pot over medium heat.  Add onions and cook until softened and translucent, about 5 minutes.  
  2.  Add ginger and garlic and cook for one minute. Add sliced apples and diced carrots and cook for 3 minutes more.
  3. Turn flame to medium-high and add vegetable broth.  Bring to a boil.  
  4.  Reduce flame to low and simmer, uncovered,  until carrots and apples are softened, about 30 minutes.  Remove pan from the flame and let cool slightly for 10 minutes.
  5. Blend the soup in batches in a blender. Only fill the blender about halfway, otherwise hot soup will explode everywhere.  Keep lid slightly ajar to allow steam to escape.
  6. Once all of the soup is blended, return to the pot.  If consistency is too thick for your taste add a bit more vegetable broth. Add nutmeg, as well as salt and pepper to taste. I recommend serving with a fresh french loaf, some herb butter and an ice-cold glass of chardonnay... 'cause it's still balls hot.

1 comment

  1. This sounds so good! That's it--tomorrow I'm going to the market to buy these ingredients! All available in China!