Carrot Apple Ginger Soup
1 tablespoon of extra virgin olive oil or coconut oil
1/2 yellow onion
2 cloves of garlic
1 inch knob of ginger
Pinch of red pepper flakes (optional)
1 small Savoy cabbage
3 gala apples
1 rib of celery
Salt and pepper to taste
With these crazy temperatures, I know a lot of people have been feeling under the weather. This Carrot Apple Ginger soup is incredibly nourishing and warming, and the high Vitamin C content + ginger and garlic combination are exactly what you need to kick your cold. I love relying on food to be my medicine 🙂
Best of all, you can rough chop everything since it will all be blended at the end. You’ll be amazed at the velvety consistency, with minimal oil and no cream!
Over low heat, heat up your oil. If you don’t mind a slight coconut flavor, I would recommend using coconut oil since it has a higher smoke point and does not turn toxic when heated at high temperatures.
Add the onion, garlic, ginger and red pepper flakes. Sauté’ for a couple of minutes, then add the carrots and celery. Increase the heat slightly. Season to start adding flavor.
After about five minutes, add the apples. Saute’ for a couple of minutes to let the sugar of the apples begin to develop. Add the cabbage. Season again, and give everything a stir.
Once the cabbage is starting to become translucent, add enough water to cover the vegetables. Cover the pot and bring the soup to a boil for approximately 7 minutes. Then put on low heat and allow to simmer for 10-12 minutes. I try to cook my soup for as little as possible since I like to keep the nutrients *alive* in the ingredients.
Ladle the soup into a blender and blend until creamy. Adjust soup for seasoning while you’re blending—you may find you want to add a little olive oil.
I hope this soup leaves you feeling nourished and satisfied! xoxo