Carrot, apple and ginger soup

This vibrant soup celebrates winter vegetables, with apple to add a touch of sweetness.

Carrot, apple and ginger soup. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  15 minutes

• cook

  55 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 1 onion, roughly chopped
• 800 g carrots, roughly chopped
• ¼ bulb celeriac, roughly chopped, plus extra finely chopped to garnish
• 2 granny smith apples, peeled and chopped, plus extra finely chopped to garnish
• 2 cm piece fresh ginger, grated or chopped
• 1.5 L water or vegetable stock
• Sour cream, to serve

Instructions

1. Heat the oil in large heavy base pot and add the onion. Cook for the 4 minutes before adding the carrots, celeriac, apple and ginger. Cook for a further 3-4 minutes and then add the liquid.
2. Season with a pinch of salt and cook for 45 minutes or until all of the vegetables are cooked through.
3. Blitz the soup with a hand blender until smooth. Serve a dollop of sour cream. Garnish with apple and celeriac pieces.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.