Michael, the farmer from our CSA, offered beautiful, large carrots for us to take in addition to our weekly pickup. While picking through the basket, another member and I both suggested carrot soup. She noted that she would be spicing hers with caraway seed, while I offered that ginger makes for a delicious soup. This recipe also uses one of the apples from our bounty (which adds a nice, tart brightness to the soup), and a cup of the fresh apple cider, which brings out the natural sweetness of the carrots.
- 3 large carrots, diced (about 4 cups)
- 1 Medium apple, diced
- 1 cup apple cider
- 4 cups (1 quart) vegetable stock
- 1/2 cup whole milk
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground ginger (or to taste)
- Place chopped carrots and apples in a large pot and cover with cooking liquid. Bring to a boil, then cover and reduce to a simmer. Cook until carrots and apples are fork-tender.
- Ladle carrots, apples and cooking liquid into a blender, and process until smooth (this may take more than one batch, depending on the size of your blender).
- Return the soup to the pot and heat gently. Stir in milk, salt and ginger. Thin the soup with additional stock or cider, if desired.
- Top with croutons or caramelized onions.
Makes 4-6 servings.