We had a spring storm this week, and so it was just cold enough again for soup (last weekend it was 95 degrees here in Northern California - carazzay!). This carrot-apple soup is quite delicious, but also very special. It's the first thing I make when I have a Crohn's flare-up, as it helps aid my body in healing while providing nutrients and energy. It's incredibly easy to digest, full of vitamins, anti-inflammatory ginger, and filling to boot. Really the whole package. And this is definitely a year round soup, as it would taste amazing chilled on those hot summer evenings; perfect with a crisp, cool salad.
Enjoy my friends. Salud!
-2 1/2 lbs carrots, peeled and chopped
-4 medium red apples, peeled and chopped
-1/2 yellow onion, small chop
-1 cup coconut milk
-4 1/2 cups filtered water
-1 teaspoon salt
-2 tablespoons fresh squeezed lemon juice
-2 teaspoons fresh grated ginger
-3 tablespoons oil (I use grapeseed)
1. In your favorite soup pot add oil, salt, and onions. Sauté onions until translucent (about 5 minutes)
2. Add chopped carrots and apple, and sauté for about 2 minutes
3. Add coconut milk and water and then bring to a boil
4. Turn down to a gentle simmer, cover pot and simmer for about 30 minutes
5. Remove lid and simmer an additional 30 minutes
6. Turn off heat and let sit for 10 minutes, then blend with immersion blender (or any blender of choice)
7. Add fresh squeezed lemon juice, grated ginger and serve warm
*Omit raw apple garnish during a flare.
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