Well today I woke up to about 6 inches of snow on the ground, and then it kept snowing; and about now I’m guessing there’s a solid 12-15 inches.
Welcome to autumn in Calgary, ugh.
I’m all for snow, I am Canadian after all, I don’t mind the cold (within reason), but for the love of god it would be nice to have a fall at least once every two or three years.
But no, no fall for us – which means nonstop soup for you. Sorry, not sorry.
This soup is about as simple as it gets – there’s really not much to it because the flavours of the ingredients speak for themselves and they don’t need any help being delicious.
The only thing I will say is make sure you grab a bunch of farm fresh carrot if you can – because the flavour is so much more than the oversized bland ones you get from the grocery store.
YIELD – 4 servings
- 2 lbs. carrots, cut into large chunks
- 2 apples (I use gala), peeled and cut into large chunks
- 3 – 4 cups vegetable stock
- 1 in. chunk of fresh ginger root
- 2 sprigs of thyme
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- Preheat oven to 400F.
- Lay carrots out on a parchment lined baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25 min.
- Remove from oven and lay apple chunks over top of the carrots and bake for another 10-12 min until apples and carrots are soft but not mushy.
- Put apples and carrots into a Vitamix or other high-powered blender or food processor and add vegetable stock, thyme leaves and ginger. Pulse until pureed and smooth.
- If you have the soup setting on your Vitamix, you can use that setting and it will warm your soup as well. If you don’t, pour the soup into a heavy bottom pot and heat until you reach desired heat. Season with salt and pepper and serve.
I hope this soup brings a little warmth to your weekend and little ease to your thanksgiving dinner.
Till the next recipe,