Carrot Apple Ginger Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  2 tbsp or 12g

• Apples

  With skin

  1 ⅔ cup, quartered or chopped or 208g

• Carrots

  Raw

  5 cup chopped or 640g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil.

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