Carrot and Apple Soup

Carrot and Apple Soup is a delightfully smooth, naturally sweet soup, perfect for warming up on cool days. The sweetness of the carrots and apples is balanced by the savory flavors of garlic and onion, while the cinnamon and cumin add a touch of warmth and spice. The addition of lemon juice enhances the soup’s brightness, making it refreshing and soothing. This soup is ideal as a comforting meal or a light starter, packed with vitamins, fiber, and antioxidants.

For a Serving Size of Two:

Ingredients:

• 300 grams peeled and chopped carrots
• 200 grams peeled and chopped apples
• 80 grams diced onion
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 500 ml vegetable broth or water
• 1 teaspoon lemon juice
• Salt to taste
• Fresh parsley or thyme, chopped (for garnish)

Procedure:

• Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Add the chopped carrots and apples to the pot, stirring to combine. Cook for about 5 minutes, allowing the fruits and vegetables to soften slightly.
• Stir in the ground cumin, cinnamon, and black pepper. Then add the vegetable broth or water to the pot and bring the mixture to a boil. Reduce the heat and simmer for about 20-25 minutes, or until the carrots and apples are tender.
• Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer it in batches to a regular blender. If you prefer a slightly chunky texture, blend only half of the soup.
• Stir in the lemon juice and season with salt to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
• Ladle the soup into bowls and garnish with freshly chopped parsley or thyme. Serve hot.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g