Now for something different. I know what you're thinking—what's new about tomato soup? Hah! This is Carrot, Beet, Apple Soup! It's chock full of the things we're supposed to be eating. And it's such a lovely bright color.
It won't be everyone's cup of soup because it leans to being sweet. You could certainly add salt, but the nature of the ingredients is just plain sweet. I gave it a whirl with my handy dandy immersion blender, but you could accomplish the same thing with a regular blender. I didn't make it completely smooth, but it's smooth enough to pour into a mug and drink.
Note that I also added a little cream to the bowl. I think it would be great with a dollop of sour cream as well.
Carrot, Beet, Apple Soup
2-3 tablespoons butter
1 1/2 medium onions
1/2 teaspoon thyme
1/2 teaspoon rubbed sage
5 average carrots
1 large beet
2 Gala apples
32 ounces chicken broth (or vegetable broth)
garnish with cream or sour cream
Melt the butter in a large pot over medium heat. Chop the onions. Add the onions, thyme, and sage to the pot. Stir occasionally. Meanwhile peel and slice the carrots. Add to pot. Peel and slice the beet into chunks. Add to the pot. Peel and core the apples, cut into chunks, and add to the pot. Pour chicken broth over it all. Bring to a boil and immediately turn down to a simmer. Cook for at least an hour.
Use an immersion blender to blend everything together. Ladle into bowls and garnish with heavy cream or sour cream.
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| Chop onions and saute. |
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| Look at those colors! |
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| Cover with chicken broth |
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| Look how they separated while they simmered! |
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| Blend all the chunks together. |
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| A lovely warm lunch on a winter day. |
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| Coming this month! |
