I have been juicing this fall and really enjoying the different varieties. Today I decided to take some of the ingredients I have been playing around with and make a carrot, ginger and apple soup. What a great paleo recipe and gluten free to enjoy.. This soup really warms the soul..
Heat a large pot over medium heat. Add in oil, onion and celery. Sauté for about 2 minutes then add in garlic, salt and pepper. Continue to sauté until the onion is softened and translucent; about 7 minutes.
Add carrots, apples, ginger and bay leaf. Stir well over medium heat for 3 minutes, then add chicken broth. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender for about 20 minutes.
Remove the bay leaf. Using a large spoon or ladle, transfer the soup to a blender, adding about 1/2 cup of the broth; blend to a smooth puree. Pour the puree back into the soup. Reheat and tasted for any additional seasonings.
Serve hot and garnish with fresh parsley.
Comments (1)
Cindy