Spiced Carrot-Apple Soup with Fresh MintPatricia Heal
What to drink:
Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).
Recipe information
Total Time
50 minutes
Yield
Makes 6 servings
Ingredients
2 tablespoons chicken fat or olive oil
1 1/2 cups chopped white onion
1 1/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise
3 3/4 cups low-salt chicken broth
3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish)
2 teaspoons chopped fresh ginger
4 1/2 tablespoons frozen apple juice concentrate, thawed
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Coarse kosher salt
Chopped fresh mint
Preparation
Step 1
Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Remove carrot halves; dice finely. Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with coarse salt and pepper.
Step 2
Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.
