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21 August 2012

Adapted from Joy the Baker:

I usually use red apples for the recipe but being in Korea makes it hard to come by some ingredients so I used green apples instead. It was WAYYYYY more yummy…


3 tablespoons olive oil
1 small yellow onion, sliced
1 clove garlic, minced
2 tablespoons fresh ginger, peeled and grated
2 small green apples, peeled and sliced
4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
4 cups vegetable broth (optional, I didn’t use any broth)
pinch of nutmeg
salt and pepper to taste

Heat olive oil in a large pot over medium heat.  Add onions and cook until softened and translucent, about 5 minutes.  Add ginger and garlic and cook for one minute, until fragrant.  Add sliced apples and diced carrots and cook for 3 minutes more.
Turn flame to medium-high and add vegetable broth or water.  Bring to a boil.  Reduce flame to low and simmer, uncovered,  until carrots and apples are softened, about 30 minutes.  Remove pan from the flame and let rest for 10 minutes.
Blend the soup in batches in a blender.  Be sure not to fill the blender more than halfway full or hot soup will explode everywhere-> I have had this happen to me and it is a bugger to clean up. 
Once all of the soup is blended, return to the pot.  You may decide that you want your soup a bit thinner in consistency.  Add more vegetable broth or water if you’d like.

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Thanks chiclets for your chic comments. I look forward to hearing more from you.

Forever chic,