This soup could not have come at a better time, the fall and winter months are among us! Harvest time is here, and this also means apple season.
This soup is healthy, it is comforting, and it can be served hot or cold. It is also a nutritional mine field, with apples, carrots, and ginger! The carrots are good for your eyes, they are filled with beta-carotene, which is converted into vitamin A in the liver. They are also wonderful for dull or lack-luster skin because they Vitamin A and antioxidant levels protect the skin from sun damage and aging. Vitamin A deficiencies also cause skin dryness, and uneven tone.
The Apples are wonderful for your heart and your digestive system, and the ginger is really great for just anything. The nutritional value of this soup truly is outstanding! Try this soup as a cold gazpacho or a hot soup served with salad and bread.
1 Pound of Fresh Organic Carrots
1 Tbsp Organic Coconut Oil
1 Thumb of grated Ginger
2 Cups of Organic Vegetable broth reduced sodium
2 Apples cored and sliced, skin on ORGANIC
Place carrots, coconut oil, and grated ginger into a pan over medium heat. Sautee for about 3-4 minutes or until soft and fragrant.
Add in the Vegetable stock and simmer for about ten minutes.
Place the carrot broth and apple slices into a high speed blender and puree until creamy. Add back to the stockpot and bring to a boil or refrigerate until ready to serve!