5 Servings 30 min Cook
1 Tbsp Olive Oil
1 Onion Onions
2 Cloves, minced Garlic
2 Tbsp Ginger Root
1 2/3 Cup, quartered or chopped Apples
5 Cup chopped Carrots
4 Cup Vegetable Broth
1/4 Tsp Nutmeg
1 Tbsp Salt
1 Dash Pepper
1 Tsp Olive Oil
In a large pot, add 1 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.
Add chopped apple and carrots and cook for a few minutes more.
Add the vegetable broth, stir, and bring to a boil.
Reduce heat to low-medium and simmer for 20 minutes, or until tender.
Carefully transfer this mixture into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth.
Add salt and pepper to taste.
You can also thin the soup out a bit with more broth.
Serve and garnish with freshly ground pepper and a drizzle of olive oil.
