souper!

I love soup! During the winter months, I can eat soup everyday. It is hearty and filling, but still low in calories and fat depending on the kind. Of course, nothing beats homemade soup. I do get scared sometimes to add odd ingredients to make a soup. But you never know when it could turn out great.

 

That exact thing happened today. I’ve always heard of people putting apples in soup. I didnt get it before. It is a fruit. Now I get it and love it. It adds a tartness to the soup depending on the kind of apple. I dont think its a good idea to put sweet apples in though.

Who knew carrots and apples heated go so well together?

This is a great simple soup that I will be using over and over to satisfy my winter cravings!

 

Carrot and apple soup

 

Ingredients:

 

• 1 tbsp. Coconut oil
• 3 medium carrots, chopped
• 2 medium apples, chopped (I used granny smith)
• 1 whole onion, chopped
• pinch of salt
• 1 tsp. Ground ginger
• pinch of sugar (I used sucanat)
• 3 cups vegetable broth
• ½ cup pumpkin puree
• 1-2 cups extra water
• juice of ½ lemon

 

Instruction:

 

1. In large pot heat oil over medium heat. Saute onion for about 2 minutes. Add salt, ginger and sugar. Cook until onions are soft.

    

   

   Add carrots and and apples. Cook for 5 minutes. Add vegetable broth. Cover and cook for 15 minutes.

    

   

    

2. Turn off heat. Puree mixture with immersion blender. If you dont have one, GET ONE! Seriously its a great tool to have in the kitchen. Smoothies, soups, sauces are a lot easier to make with one. Okay, moving on. I didnt puree every little piece, because I like a little bit of chunks in the soup.

   

    

3. Return to heat. Add pumpkin puree and water until it reaches the consistency you want. Squeeze in lemon and cook on low for an additional five minutes.

Enjoy on a cold or even warm winter day. Just like we have here in Texas. A beautiful 70 degrees!!

Tags: apple, cooking, health, Immersion blender, Pumpkin, recipes, soup, winter