It is cold out there today Atlanta! There are few times of year where us Southerners can actually say it is soup weather. Today is one of those days. I wanted to see how the flavors of roasting carrots and apples before adding them to the soup pot would affect their taste: it brought out the true sweetness. Ginger adds a bit of a zing. A benefit of making soups is that it is so easy to alter the recipe. Not a fan of ginger? Leave it out. Want to use sweet potatoes instead? Go for it!
Ingredients: (serves 4)
1. Preheat oven to 425 degrees. Drizzle chopped carrots with olive oil and nutmeg. Roast for 20 minutes. In the last 10 minutes add the apple.
2. In a large pot, add 2 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.
3. Once carrots and apple are done roasting, add to the pot and cook for 2-3 more minutes.
3. Add the vegetable broth, stir, and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
4. Carefully transfer this mixture into a blender (or you can use an immersion blender). Add a teaspoon of nutmeg, and blend until smooth.
Serve with a dollop of sour cream.
-By Alexa Lampasona for the Food & More blog