Carrot apple ginger soup with nutmeg and black pepper
Discover the vibrant flavors of Carrot Apple Ginger Soup! Made with fresh carrots, crisp apples, aromatic ginger, and a hint of nutmeg and black pepper, this healthy and delicious soup is perfect for any season. Easy to prepare and bursting with nutrients, it's a comforting bowl of goodness you'll want to make again and again.
- 08 Mar 2024
- Cook time 30 min
- Prep time 5 min
- 5 Servings
- 11 Ingredients
Carrot apple ginger soup with nutmeg and black pepper is a delightful and nutritious blend of flavors, perfect for any season. This vibrant orange soup brings together the sweetness of apples and carrots, the tang of ginger, and the warmth of nutmeg and black pepper. It's an easy-to-make recipe that’s both comforting and healthy.
Ingredients:
Instructions:
- Chop the onion finely.
- Peel and mince the garlic cloves.
- Grate the ginger root.
- Peel, core, and dice the apple into small pieces.
- Peel and chop the carrots into medium-sized chunks.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, until fragrant.
- Add the diced apple and chopped carrots to the pot, stirring to combine with the aromatics.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the carrots are tender, about 20-25 minutes.
- Once the carrots are tender, stir in the ground nutmeg, salt, and a dash of black pepper.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- If the soup is too thick, you can add a little more vegetable broth or water to reach your desired consistency. Heat through if additional liquid was added.
- Taste the soup and adjust the seasoning with more salt or pepper if needed.
- Drizzle with 1 teaspoon of olive oil just before serving to enhance the flavor.
- Ladle the soup into bowls and enjoy it warm. This soup pairs wonderfully with crusty bread or a light salad.
Tips:
- Use fresh ingredients.: Ensure that the carrots, apples, ginger, and other ingredients are fresh for the best flavor.
- Adjust seasoning to taste.: Feel free to adjust the amount of salt, black pepper, and nutmeg to match your personal preference.
- Blend until smooth.: For a creamy texture, blend the soup until it is completely smooth. If you prefer a chunkier soup, you can blend less.
- Garnish before serving.: For added flavor and presentation, garnish with fresh herbs such as parsley or a dollop of yogurt.
- Use a good vegetable broth.: The quality of the vegetable broth can significantly impact the overall taste of the soup. Opt for a high-quality broth or make your own at home.
Carrot apple ginger soup with nutmeg and black pepper is a simple yet elegant dish that brings warmth and vitality to your table. This recipe not only pleases the palate but also nourishes the body. Remember to use fresh ingredients, season to taste, and blend to your desired consistency. Enjoy this wholesome soup as a starter or a light meal, and don’t forget to garnish for that extra touch of flavor and presentation.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 110kcal | 4% |
| Protein | |
| Protein 2.43g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 6g | 15% |
| Sugar 15g | 15% |
| Fat | |
| Fat 4.20g | 5% |
| Saturated 0.67g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1090ug | 121% |
| Choline 18mg | 3% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 1.61mg | 10% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 16mg | 17% |
| Vitamin E 0.93mg | 6% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.77mg | 7% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 620mg | 18% |
| Selenium, Se 0.27ug | 0% |
| Sodium, Na 2050mg | 137% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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