Carrot Apple Ginger Soup
- 3 tablespoons olive oil
- 1 small yellow onion, sliced
- 1 clove garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- 1 small apple, peeled and sliced
- 4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
- 4 cups vegetable broth
- pinch of nutmeg
- salt and pepper to taste
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Apple, small (1)
- Carrots (4 cups)
- Garlic (1 clove)
- Ginger, fresh (2 tablespoons)
- Yellow onion, small (1)
- Canned Goods
Vegetable broth (4 cups)
- Cooking & Baking
- Nutmeg (1 pinch)
- Olive oil (3 tablespoons)
- Salt and pepper (1)
Preparation
Read recipe preparation on joythebaker.com
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Recipe Stats
Published April 27, 2011 (1 year ago).
50 people saved this recipe.
