Carrot and Apple Soup Recipe at MyDish

Carrot and Apple Soup

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Method

  • 1. Heat a large deep saucepan with the olive oil.

  • 2. Sauté the onion and leek together until soft but not brown.

  • 3. Add the carrots, honey, apples and stock. Bring to the boil, cover and simmer for 25 minutes or until soft.

  • 4. Transfer to a liquidiser and puree to a smooth consistency.

  • 5. Taste and season.

  • 6. For the garnish, using a paring knife make very thin strips of carrots.
  • Cook in boiling water for 2 minutes, drain and refresh under cold water. Pat dry with absorbent paper.

  • To serve the stylish way: Sprinkle over some carrot spaghetti and strips of apple.
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    Tips

    • : When soups are pureed, I like to garnish them with the ingredients they are made with.

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    Ingredients

    • 1 kg carrots – ideally organic – peeled and roughly chopped
    • 1 onion –peeled and roughly chopped
    • 2 tbsp. olive oil – fry frying
    • 2 leeks – peeled and sliced
    • 3 apples – peeled, cored and roughly chopped
    • 2 tsp. honey
    • 2 L vegetable stock
    • to taste Salt and freshly ground black pepper
    • 1 carrot to garnish
    • 1  red apple – cored and sliced thinly- to garnish

    By Views 704  Added Wed Aug 25 2010


    Soup is one of the easiest starters for family meals. Carrots, sweetened with apples and a teaspoon of honey provide a delicious warming soup.

     

    I love to bring spirituality to the table through symbolic recipes and I this combination ticks all the boxes with my chosen ingredients. Carrots are one of the significant special foods that we are encouraged to eat. In Yiddish the word for carrots Read More

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