Carrot Apple Ginger Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  2 tbsp or 12g

• Apples

  With skin

  1 ¾ cup, quartered or chopped or 219g

• 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. Heat 1 tbsp olive oil in a large pot over low-medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and ginger, cooking for another couple of minutes on low heat. Add the chopped apple and carrots, and cook for a few more minutes.
2. Pour in the vegetable broth, stir, and bring to a boil. Reduce the heat to low-medium and simmer for 20 minutes, or until the vegetables are tender.
3. Carefully transfer the mixture into a blender, or use an immersion blender, and add a pinch of nutmeg. Blend until smooth.
4. Season with salt and pepper to taste. If desired, thin the soup with additional broth. Serve with freshly ground pepper and a drizzle of olive oil.

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