Apple Carrot Soup
By: Serena Norr
Published: Friday, January 8, 2010 - 7:04pm

Ingredients




3 pounds of apples (I used Gala)
2 cups of water
1 cup of chicken broth
1 cup of apple cider
1/2 bag of carrots
1/2 of yellow onion, chopped up
1 parsnip
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of sugar
pinch of salt

Preparation

1 Add stock, water, and apple cider into a pot and let boil. Peel the apples and cut them into squares, making sure to remove the core. Cut up the parsnips and carrots into squares and add them and the apples to the pot and let cook for 30-45 minutes. Add nutmeg, cinnamon and sugar and let cook for another 10-15 minutes, making sure to check that the apples are soft. Add salt to taste. Turn off the flame and grind all the ingredients together with a hand blender to make an apple/carrot puree. I left it semi-chunky, but ended up adding a little more apple cider at this point to release more of the apple flavors.

About


I realize that I am a little late on the Hanukkah soup bandwagon, however I decided that I wanted to write a soup recipe article on how to turn a traditional holiday meals into a soup. So, without leaving any holidays out I am taking a "better late than never" approach with this soup for Hanukkah. As a three-part article (part two-Christmas and part three-Kwanza), this soupy features a twist on the potato latke that I converted into an apple/carrot soup topped with latke fritters.