Carrot, Apple, and Ginger Soup

By sandycon

Southern Living

MAY 2013

Ingredients

• 2 shallots, chopped
• 2 tablespoons olive oil
• 1 pound carrots, chopped
• 1 Gala apple, peeled and chopped
• 2 to 3 tsp. minced fresh ginger
• 6 cups organic vegetable broth
• 1 teaspoon orange zest
• 1 teaspoon kosher salt
• 2 teaspoons fresh lime juice
• 1/2 teaspoon freshly ground black pepper
• Garnishes: chopped fresh chives, freshly ground black pepper

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Sauté shallots in hot oil in a large Dutch oven over medium heat 2 to 3 minutes or until tender. Stir in carrots and apple; cook, stirring often, 2 to 4 minutes or until apple is tender. Add ginger, and cook, stirring constantly, 1 minute. Stir in broth and zest; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes or until carrots are tender. Stir in salt, lime juice, and pepper.

2. Remove from heat. Process mixture with a handheld blender until smooth.