Taste of Autumn – Carrot Ginger Soup

There’s just something so comforting about soup on a cold blustery day.
In the summertime, piping hot dinners are usually the LAST thing on my mind.
But in the colder seasons, I look forward to steaming bowls of soup.

As I mentioned in my last post, I love ginger.

Ginger tea, ginger sauces, gingerbread muffins, all get an A+ in my book!

This recipe I’m about to share is everything a ginger lover could hope for.

It’s Creamy.

Thick.

Slightly sweet.

And, of course, gingery. But not overwhelmingly so. Even if you aren’t a ginger fantic, I can still see you liking loving this recipe!

I stumbled across this recipe it went on my to-make list.

Excited, I set to work in the kitchen. Of course, I tweaked a few things, and hoped for the best.

Without further ado, here it is!

Late Autumn Carrot Ginger Soup

• 2 Tb vegetable oil (or olive)
• 3/4 cup chopped onion
• 2 garlic cloves, chopped 
• 2 Tb chopped ginger root
• 1.5 cups chopped apples (peeled)
• 5 1/2 cup chopped carrots
• 3 1/2 cups water
• 1/2 cup almond milk
• 3/4 teaspoon garlic salt (or table salt)

Some photos of the process:

The onion + ginger (It smells amazing as it cooks)

Fast forward to everything in the pot (step 3)

Before blending…

After blending…

This makes about 7 cups.

I made a bowl for lunch, and the leftovers are disappearing at an alarming rate!