Recipe: Roasted Apple and Carrot Soup with Ginger and Turmeric Root
Last winter, J and I embarked on an adventure to make 30 different soups to get us through the end of winter. We didn't achieve the goal. In fact, we came up way short. But, I started school and we both got busier with work, so hey, life happens. One of my favorite soups that we made - that is absolutely perfect as the temperatures start dropping - was this Roasted Apple/Carrot concoction. It was rich, velvety, warm, spicy and delicious. This is an excellent soup for anyone who is a Vata dosha in Ayurveda. Thoroughly cooked fruits and veggies are recommended for Vatas and the ginger, garlic and spices used will warm and stabilize this dosha. If you are a Vata who doesn't avoid or isn't sensitive to dairy and want some extra support for your body type, consider subbing the coconut milk with whole or natural milk as warm milk also helps to pacify this cold, dry dosha.
If you don't know your Ayurvedic dosha and are interested in an assessment and learning what foods and lifestyle activities will balance your body type, be sure to email me. It's something that can be life-altering - in a very positive way - for many people.
I hope you enjoy this soup as much as I did and I would be interested in hearing about any substitutions or additions you made that worked for you.
Prep Time: 10 minutes Cook Time: 45 minutes Serves: 4
4T coconut oil (2T for roasting, 2T for soup)
1lb carrots, peeled and chopped into 1-inch pieces
2 gala (or other sweet, red) apples, peeled, cored and cubed or sliced
2-3 green onions, white and light green parts, chopped (save the dark green for garnish)
2 cloves garlic, chopped
1 inch piece of turmeric root, peeled and grated
1 inch piece of ginger root, peeled and grated
1/2t cinnamon (1/4t for roasting, 1/4t for soup)
1/8t cayenne (or 1/4t if you like things a little spicier)
Pinch of red pepper
1T sea salt (2t for roasting, 1t for soup)
4c vegetable broth
1/4c full fat coconut milk
Salt and pepper, to taste
Preheat oven to 450. In a large bowl, toss together carrots, apple, 1/4t cinnamon, 2T coconut oil, 2t salt and a few pinches of black pepper. Spread carrots and apples on a parchment lined baking sheet and roast in oven for 25-30 minutes or until they’re slightly browned.
Melt remaining coconut oil in a pot (a standard 4-5qt pot should be just fine) over medium-low heat. Add green onions, garlic, ginger and pepper flakes and sweat for 1-2 minutes, until glossy.
Add carrots, apples, salt, remaining cinnamon, cardamom and turmeric root and cook for another 1-2 minutes, stirring occasionally. Add vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, or until carrots are very soft.
Puree soup (in batches, if necessary) in a blender or food processor.
Serve with a drizzle of coconut milk in the center and garnish with green onion, parsley, carrot fronds, red pepper, a cinnamon stick, cardamom pods or whatever you have in your kitchen that will look pretty, if desired. Enjoy!