Since we'd had a pretty big lunch, I thought we'd go for a lighter dinner (or actually no dinner at all, but then maybe we'd get hungry before bed?) Maybe just a soup would be perfect. Keep the hunger at bay without over stuffing ourselves. Plus, with this soup, it's almost like skipping dinner and going straight for dessert! You could even roast the carrots for a richer, sweeter soup. As for me, I wanted something low effort and easy. I did, however, saute the onions for a bit of extra flavor and sweetness. Next time, I might add some milk or cream for a creamier feel. Coconut milk might add an extra flavor dimension while making the soup creamier as well.
Yield: 4 servings
|1||apple, peeled and chopped|
|1.25 pounds||carrots, chopped||No need to cut smaller, although it doesn't hurt if you do.|
|1 tablespoon||ginger, grated|
|3.5 cups||water or stock|
|1/2 tablespoon||vanilla extract|
- Gather all materials.
- Cook onions in a bit of oil.
- Stir in ginger.
- Add in remaining materials and heat until carrots soft.
- Pour into blender and blend until desired consistency reached. Serve hot or cold.
Methods with Images:
|1. Gather all materials.|
|2. Cook onions in a bit of oil.|
|3. Stir in ginger.|
|4. Add in remaining materials and heat until carrots soft.|
|5. Pour into blender and blend until desired consistency reached. Serve hot or cold.|