Carrot and Apple Soup with Honey Ginger Balsamic
Ingredients:
- 4 Tbsp Extra Virgin Olive Oil
- 1/4 cup Honey Ginger Balsamic Vinegar
- 1 large shallot, peeled and minced
- 1 garlic clove, peeled and minced
- 1 lb carrots, peeled and diced
- 2 Gala apples, peeled, cored, and diced
- 3 sprigs thyme leaves
- 3/4 tsp sea salt
- 1/2 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8-1/4 tsp smoked paprika
- 1/2 tsp ground nutmeg
- 2 3/4 cups chicken stock
Directions:
In a stock pot, heat the olive oil over medium heat. Add the shallot, garlic, and carrots. Cook for 5 minutes.
Add the apple, thyme, sea salt, cumin, nutmeg, and smoked paprika. Stir and cook for 1 minute. Add the chicken stock and Honey Ginger White Balsamic vinegar. Bring to a boil, reduce heat to medium low, cover the pot and cook for 15 minutes or until the
vegetables are tender.
Puree with a blender. Add coconut milk and adjust seasoning if needed.
