The forecast calls for cold weather, so I call for hot soup. This time of year, a cold salad just does not cut it. I need something hot to fill my belly and warm me up from head to toe. Soup fits the bill in a big way. It is the best for cooking in large batches, freezing and then feeding the family in a moment's notice.
This apple-ginger soup celebrates some of the best fall flavors - apples, cinnamon, nutmeg and ginger. Better yet, these ingredients have medicinal benefits far beyond their nutritional value. Ginger, cinnamon and nutmeg have all been used for centuries to improve circulation (warming those fingers and toes), as natural energy boosters and as digestive aids. Cinnamon also adds a deep sweetness - sans calories or blood sugar spikes, that's a win-win-win in my book.
Plants are truly incredible! I'm so grateful they also taste so good.
Apples are the real cherry on top! We all know that one a day keeps the Dr. away, but did you know why? Get this; they are packed with immune-boosting antioxidants, vitamin C and fiber (feeding that disease-fighting bacteria army in our gut). Think of apples as an additional oomph to your flu shot.
Yield: ~6 cups
- 2 tbsp olive oil
- 3 cups apples, chopped, peeling not necessary
- 3 cups carrots, chopped
- 1 onion, diced (~1 cup) (I like using sweet, walla walla onion)
- 1/2 cup fresh ginger, peeled and finely chopped or grated (check out this video on how peeling ginger with a spoon makes it so much easier and less wasteful)
- 4 cups vegetable broth (I often use Better Than Bouillon, but beware, the sodium content is sky high so no additional salt needed and a little goes a long way)
- Pinch of nutmeg
- 2 tsp cinnamon
- sprinkle of red chili flakes
- 2 tsp salt
Garnish options: pumpkin seeds & chopped apple (as pictured), fresh parsley & lemon zest or a sprinkle of cinnamon & toasted pecans.
You are not going to believe how simple this soup is. The one tool I highly recommend is an immersion blender. Seriously, they make soup-making SO much easier. No more ladling burning-hot liquid from pot to blender, leaving a sticky trail across your kitchen.
Heat olive oil in a large pot over medium-high heat then add onion and sauté ~2-4 minutes
Add ginger, red chili flakes and garlic, sauté another 3-5 minutes
Add the remaining ingredients. Cover, bring to a boil, then turn to low and simmer ~20-30 minutes or until carrots are very soft.
Blend until smooth.
Garnish and dig-in immediately, take for lunch the next day or freeze for next week.
We love hearing from you! When you make this soup, post a picture with the handle @eatwithzest or hashtag #fuelyourlife.
Hope this soup keeps the Dr. away and fills your belly with warmth.