Carrot & Ginger Harvest Soup
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Fall is the perfect season to throw on your favourite bulky sweater and make this harvest veggie soup. The bright colour and warm flavours in this recipe are sure to heat you up from the inside out.
Prep Time: 15 min
Roast Veggies: 30 min
Cook time: 40 min
Yield: 6 Servings
2 parsnips, peeled
1 small sweet potato, peeled
1/2 cup apple sauce
2 tbsp olive oil
4-6 cups chicken or vegetable broth
3/4 tsp salt
1/2 tsp cinnamon
1 tsp turmeric
1 tsp nutmeg
2 tbsp fresh ginger, grated
1 tbsp maple syrup
1 tbsp butter
Pre-heat oven to 360F
Coarsely chop the onion, carrots, parsnips, sweet potato and apple into large chunks. Toss in a medium bowl with olive oil and place on a parchment lined baking sheet.
Roast the veggies in the oven for 30 min.
Add the roasted vegetables to a large soup pot along with the chicken broth. Add the salt, cinnamon, turmeric, nutmeg and ginger to the pot. Bring to boil, then reduce to simmer for 30-45 min.
Blend and puree the pot. Add butter, syrup and season to taste with salt and pepper.
Zhuzh it up!
Serve with a dollop of sour cream or a pour of half-and-half cream
If you are short for time, skip roasting the veggies and instead add them to the soup pot with some oil and give them a 10 min sauté on medium-high heat to soften them before adding the broth.
This amazing recipe was written by Erin, inspired by the Carrot Ginger Apple Soup from Soupalicious Toronto 2011