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Carrot, Apple, and Ginger Soup

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield Makes 8 servings
To save time peeling and chopping, a 1-lb. package of baby carrots may be substituted.


  • 2 shallots, chopped
  • 2 tablespoons olive oil
  • 1 pound carrots, chopped
  • 1 Gala apple, peeled and chopped
  • 2 to 3 tsp. minced fresh ginger
  • 6 cups organic vegetable broth
  • 1 teaspoon orange zest
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon freshly ground black pepper
  • Garnishes: chopped fresh chives, freshly ground black pepper

How to Make It

  1. Sauté shallots in hot oil in a large Dutch oven over medium heat 2 to 3 minutes or until tender. Stir in carrots and apple; cook, stirring often, 2 to 4 minutes or until apple is tender. Add ginger, and cook, stirring constantly, 1 minute. Stir in broth and zest; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes or until carrots are tender. Stir in salt, lime juice, and pepper.

  2. Remove from heat. Process mixture with a handheld blender until smooth.