Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Sweet apples and sophisticated spices amplify this otherwise unassuming version of carrot soup. This soup is an excellent way to offer your family or guests the nutritional benefits of fruits and vegetables in one pot. Including the fresh apple creates another layer of texture and complements the freshness of the apples in the soup. Whether you’re using it as a starter to your meal, or enjoying a large bowl to yourself while curled up during these chilling winter months, this soup is satisfying without being overbearing.
1½ pounds peeled and diced carrots
1 Fuji or Braburn apple peeled and diced, divided
1½ teaspoons freshly grated ginger
1 medium diced white onion
½ cup apple juice
3½ cups chicken broth
2 tablespoons olive oil
¼ teaspoon ground nutmeg
¼ teaspoon allspice
¼ teaspoon salt
½ teaspoon pepper
Chopped mint for garnish
Heat olive oil in a large saucepan over medium heat. Sauté onions until they begin to sweat and are translucent, about 2 minutes.
Add chicken broth, ¾ cup apple, ginger, diced carrot. Stir and bring to a boil. Cover, reduce heat and allow to simmer 20-30 minutes, or until carrots are tender when pierced.
Puree soup in batches in the blender and return to pan. Add apple juice and spices and reheat on low-medium heat. Season with salt and pepper.
Mix remaining apple with mint in a bowl. Ladle soup into serving bowls and garnish with apple-mint mixture.