Spicy Roasted Carrot, Apple and Ginger Soup

Sometimes I’ve just got to post a recipe or tip on Frugal Upstate so that I can find it later. This recipe looks interesting and is made mostly with easily accessible and fairly frugal items. It comes from one of those food “magazines” that some upscale grocery stores put out. You know, the ones where every recipe has the specific brand of each ingredient listed.

Spicy Roasted Carrot, Apple and Ginger Soup

1 lb Baby Cut Carrots (honestly, I’d just peel and chunk regular carrots)

4 (approx 1 lb) Ginger Gold Apples, peeled, cored & diced (again-I’d use any mild sweet apple)

3 TBS olive oil, divided

Salt & Pepper to taste

1 small onion, diced

2 stalks celery, diced

2 oz peeled minced fresh ginger (aprox 1/3 C)

32 oz Vegetable Stock (or chicken)

1 litre Carrot Juice (I’d probably use more chicken broth-carrot juice isn’t exactly a staple around here)

Preheat Oven to 450

Toss carrots & apples with half the oil, season w/salt and pepper. Spread on a baking sheet in a single layer and roast 30 min, or until fork tender and browned.

In a large stockpot, add olive oil, celery, onion and ginger. Cook 5 min until soft.

Add the carrots, apples, stock & carrot juice.

Cook at a simmer for 30 min. Soup should reduce by about ¼.

Puree soup. (either use a stick blender right in the pot if you have one, or else process in the blender a few cups at a time-watch out for the molten lava effect in the blender if you add too much hot stuff. . . )

Reheat.

Sound good eh?