Soup Season.

It is here. Finally! For some people, its football season. For others, its hunting season.  For me, it's soup season and it is lovely.  I have made it a personal goal to try as many new soups as I possibly can this fall/winter and I will try to write about them when time permits.  It works incredibly well to make a batch of soup on Sunday afternoon while I am studying and then have dinner all set to go during my busy week nights.  This weeks soup was especially wonderful because it was made in the company of a dear friend, Marie.  We both have a passion for cooking good, wholesome food and make a great combo in the kitchen.

Gingered Carrot Apple Soup (www.withstyle.com, a great gluten free website!)

Ingredients

• 3 tablespoons olive oil
• 1 small yellow onion, sliced
• 1 clove garlic, minced
• 3 tablespoons fresh ginger, peeled and grated
• 2 small apples, peeled and sliced
• 1 1/2 pounds carrots, peeled and sliced, about 4-5 cups
• 4 cups vegetable broth
• 1/8 teaspoon of nutmeg
• salt + pepper, to taste

Directions
In a large pot, heat olive oil over medium heat. Add onions and cook for about 5 minutes until translucent.  Add ginger and garlic and cook for one minute.  Add sliced apples and diced carrots. Add vegetable broth and increase heat to medium-high, bringing to a boil.  Reduce to low and simmer, uncovered for about 30 minutes or  until the carrots and apples are softened. Remove from heat and let cool slightly before you puree. Add nutmeg and salt + pepper to taste

In batches, transfer soup to blender and puree. Careful to  fill blender half full or else you’ll end up with an orange mess – about 3-4 batches.

Serve immediate or store in refrigerator in an airtight container.

Autumn

I love autumn and the wonderful things that accompany it: wearing my boots that have been tucked away for 6 months, drinking warm tea after a chilly bike ride home from class, my annual trip to the apple orchard to pick honey crisp apples, buying locally grown squash at the farmers market, crisp golden leaves on the trees and the excuse to make all things pumpkin related in the kitchen. Maybe I shouldn't tell you I have already managed to make pumpkin soup, pumpkin muffins, pumpkin mousse, pumpkin creme brulee, pumpkin cookies, pumpkin lattes, and this weekend I'm making pumpkin frozen yogurt? I might turn into a pumpkin soon, my skin isn't turning orange, yet...
Not only do I  have a slight obsession with pumpkins, I also love all things apple. This morning I found a great recipe for applepie oatmeal on Pintrest (more on this new obsession later) and decided to try a new spin on my daily oatmeal routine.  As I was cooking this oatmeal, I decided to write this post on apples and provide you with not ONE but TWO apple recipes.  As I type this, the rays of the autumn sun are beaming through my window and the golden leaves of the maple tree in my yard are blowing gently in the breeze.  In a few weeks, it will be cold and snowy, so I'm soaking it all in now.

Recipe #1
Apple Pie Oatmeal:
Ingredients:

1 apple, cored and chopped (skins on)
1 cup water
1/2 cup quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Topping: maple syrup, brown sugar or splash of milk

Bring the water to a boil in a small saucepan. Then add the oats, apple, cinnamon, and nutmeg. (I ground my own nutmeg that I purchased fresh from the CoOp, oh yessss.) Adjust the heat to low and let simmer for 2-3 minutes.  Transfer to a bowl and add whatever  you desire to the top- I like a splash of milk and some brown sugar. 

Apple Pie Oatmeal

Now for recipe #2: applesauce.  I made this way back in September with my Mama but plan to make another batch this week.  Kelly brought home a gigantic bag of apples from a friend's apple tree and it didn't take us long to come to a group consensus to make applesauce.  It was still warm outside, we peeled and sliced apples on the screen porch while the sun set.  I hope there are many more evenings similar to this in my future. 

I should preface this recipe by saying I do not eat store-bought applesauce...I only like to eat it when it is made to my liking: no added sugar and TONS of cinnamon.  Call me picky, I don't mind.  
And now that I am about to type this "recipe," I am realizing it really isn't a recipe.  It is so very simple, just like the oatmeal above.  Sometimes, simple is best.

Applesauce

Ingredients

Apples (everyone has their own preference as to what variety they like)

Water

Cinnamon

Cloves

Directions
Simply peel and slice as many apples as you desire, I usually use 8-10. (When my Mom and I made it last time, we used at least 20 apples but we made a large batch) Add apples and spices to a large saucepan, along with a bit a water (I usually start with 1/4 cup).  Cook apples on medium high until the apples start to become soft.  Turn heat to low and let apples simmer until it is the consistency of applesauce (you may have to add more water while the sauce is simmering).  Once apples have cooked down, remove from the heat and allow enough cooling time before refrigerating. Of course, I always enjoy a bowl of applesauce fresh off the stove, while its still warm.