Spicy Apple-Carrot Soup
6 servings
40 minutes
Spicy apple-carrot soup is a bold and unexpected gastronomic experiment that harmoniously weaves together the sweetness of carrots and apples with the spicy warmth of ginger and nutmeg. Inspired by modern American culinary trends, this soup combines fresh ingredients with rich chicken broth, creating a velvety texture and warming flavor. Apple juice adds a slight tang to the dish, while fresh mint refreshes and adds a touch of elegance. Perfect as a light lunch or an original appetizer for a dinner party. It pairs especially well with toasted crispy bread or rye bread. This soup not only satisfies hunger but also surprises and delights with unexpected flavors, leaving a pleasant aftertaste and a desire to try it again.
1
Finely chop the onion. Peel all the carrots except one and cut them into small pieces. Peel the apples (all except one) and chop them as well. Peel the remaining carrot and cut it in half lengthwise. Chop the remaining apple very finely.
- White onion: 2 heads
- Carrot: 600 g
- Red apples: 300 g
2
In the bottom of a pot, sauté the onion in olive oil for about two minutes. Then add ginger, all the carrot, and large pieces of apple. Pour in the broth, bring to a boil, reduce the heat, and simmer for twenty minutes.
- Olive oil: 2 tablespoons
- White onion: 2 heads
- Ginger: 10 g
- Carrot: 600 g
- Red apples: 300 g
- Chicken broth: 0.9 l
3
Chop the reserved carrot halves finely. Pour the remaining soup into a blender and turn it into a puree. Then return it to the pot, mix in the apple juice, and season with the remaining spices.
- Apple juice: 200 ml
- Nutmeg: 0.3 teaspoon
- Sea salt: to taste
- Ground allspice: 0.3 teaspoon
4
Pour the soup into bowls, adding finely chopped apples, carrots, and sliced fresh mint to each.
- Red apples: 300 g
- Carrot: 600 g
- Fresh mint: to taste