Monday, December 8, 2008

Carrot Apple Soup with Ginger

It's my favorite time of year...soup season! In honor of the season, here is one of my recently developed creamy soups, Carrot Apple Soup with Ginger. I tend to prefer pureed, creamy soups, although some broth soups are wonderful, too. I created this recipe to satisfy a craving I had for a creamy carrot apple soup earlier this Fall. The smooth texture is enhanced by the silken tofu added to the puree stage. The tofu adds no flavor so don't worry, if you think you don't like tofu give this a try.

Tip: don't forget to remove the centre plug from your blender's lid and cover it with a kitchen towel before don't want to get hot liquid everywhere!!

Carrot Apple Soup with Ginger

2T extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1T fresh ginger, grated

2 cups chopped carrot

2 medium potatoes, peeled and chopped

1 apple, peeled and chopped

Pinch hot pepper flakes

1 bay leaf

Salt and pepper to taste

1/3 cup white wine

4 cups vegetable stock

½ cup silken tofu

In a large, heavy soup pot over medium heat add olive oil and onion and sauté until translucent, for about 3-5 minutes. Add the garlic, ginger, carrot, potatoes, apple and seasonings and cook, stirring occasionally, for about 5 more minutes.

Add the white wine and simmer 1-2 minutes, stirring to make sure any browned bits come up off the bottom of the pan and until the alcohol is cooked off.

Then add the stock. Turn heat to high and bring the soup to a boil, then turn heat to medium-low and simmer 20 minutes or until all vegetables are softened.

Remove the bay leaf and pour all ingredients into a blender and add the silken tofu. Puree until smooth. Add small amount of stock, if necessary, if the texture is too thick. Add back to pot to re-warm and serve.

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