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.