One bonus to having a vegan blog is that it forces me to cook outside my usual “comfort zone” and come up with new recipes. I usually love making a butternut squash, leek, and onion soup (yes, recipe soon) that is easy to make, delicious, and great for those cold winter days where you just want to curl up on the couch. I decided to mix it up today and make a soup out of ingredients I had kickin’ around in the fridge. I had carrots and gala apples that were just asking to be roasted and blended together. Roasting really brought out the flavour of both, and the end result was delicious. Best of all, it’s easy to make. You can easily double the amounts of ingredients and freeze the extra soup for later.
Hello, delicious warm comfort food!
Roasted Carrot & Apple Soup
5 large carrots
2 apples, any kind (I used Gala)
1 tbsp olive oil
1/2 sweet onion, diced
1 clove garlic, diced
1 tsp ground ginger
3 cups vegetable broth (the end result is a thick soup; you can use 4 cups of broth if you would like it thinner)
2. Wash the carrots and apples. Cut the apples into eighths, and the carrots into 1″ pieces. Put on a baking tray and roast in the oven for 30 minutes, flipping once half way through.
3. When the carrots and apples are almost done roasting, saute the onion and garlic in olive oil until the onion is soft (about 5 minutes).
4. Put the roasted carrots, apples, onion, garlic, ginger, and vegetable stock into a large cooking pot. Bring to a boil, then simmer for 15 minutes.
5. Blend using a hand immersion blender, regular blender, or food processor.
*Some important advice!* If you are using a regular blender, let the soup cool right down before you attempt to blend it. I made the mistake once of trying to blend hot soup ingredients together. The steam popped the lid off the blender, and my kitchen ended up wearing a lot of soup. I let my ingredients cool down for about an hour and then used my Magic Bullet to blend everything together.