Spiced Carrot-Apple Soup With Fresh Mint
Bon Appétit | December 2010
by Selma Brown Morrow
Yield: Makes 6 servings |
Active Time: 50 minutes Total Time: 50 minutes 2 tablespoons chicken fat or olive oil 1 1/2 cups chopped white onion 1 1/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise 3 3/4 cups low-salt chicken broth 3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish) 2 teaspoons chopped fresh ginger 4 1/2 tablespoons frozen apple juice concentrate, thawed 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice Coarse kosher salt Chopped fresh mint Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Remove carrot halves; dice finely. Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with coarse salt and pepper. Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint. |
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