Meatless Monday: Carrot Apple Soup with a kick

On the nicest fall days, the air is crisp, the leaves are vibrant, and the sun is shining. This past

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On the nicest fall days, the air is crisp, the leaves are vibrant, and the sun is shining. This past Saturday was one of those days. I spent the morning outside the city, getting fresh apples at a local farm. My boyfriend and I couldn’t wait to create some delicious apple-inspired recipes, and since it was a chilly evening, we decided it was the perfect time for a cozy fall soup. This recipe is his creation, and it went well with mine: homemade garlic bread.

1 tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
2 tbsp fresh grated ginger
2 pounds carrots, peel and chopped
1 large apple
4 cups of vegetable broth
1 large orange
1/2 cup of unsweetened almond milk
1 tsp nutmeg
Salt and pepper to taste
2 teaspoons minced chives, for garnish
1 teaspoon cayenne pepper, for garnish

Directions:
Add olive oil to a pot over low-medium heat. Add onion and cook until slightly translucent. Add garlic and ginger and cook for about 5 minutes on low. Add apple and carrot and cook for 10 more minutes. Add vegetable broth and bring to a boil. Now take out your trusty hand mixer and blend everything in the pot. If you don’t have a hand mixer, transfer everything to a blender. Once combined, add the juice of one orange and about a 1 teaspoon of the zest. Add almond milk and nutmeg. Mix everything together again. Pour into bowls. Season with salt and pepper to taste and garnish with a sprinkling of chives and cayenne pepper.

-Katharine Watts, Associate Web Editor

Katharine isn’t just a web editor here at Best Health, she also blogs about healthy baking at Pastry Addict.

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