Recipes
0

Carrot and apple soup

This hearty, bright soup is the perfect way to warm up on a chilly day.

Photography by Geoff Fitzgerald

INGREDIENTS
Makes 4 | Takes 40 mins
Nutritional value (per serving): Calories 291; Protein 4g; Carbohydrates 30g; Fat 18.5g

· 1 lb (500g) fresh carrots, roughly chopped
· ½ lb (250g) tart apples, peeled, seeded and roughly chopped
· 1 medium onion, roughly chopped
· 3 Tbsp sweet butter
· 5 cups vegetable stock
· 1 Tbsp apple cider vinegar
· ½ cup 35% cream (optional)
· Salt to taste

TO PREPARE
Melt the butter in a medium pot and add the onion and sweat—not sauté—them on low heat for at least 15 minutes so they begin to melt. Add in the carrots at the same heat and continue to slowly cook.

Stir occasionally, nudging the heat up a bit so the carrots are breaking down, but not browning. When the carrots have started to round at the edges add the apples and 75% of the stock and bring to a boil.
By the time the carrots are cooked through, the apples should be melted into the rest.

Purée the mixture in a blender (not all at once—at least in two batches) and return to a clean pot. Bring the mixture to a gentle boil, being careful to slowly stir so it doesn’t burn on the bottom. Add more stock if it’s too thick and then add the cream. (You may need to add more or less, as there is a distinct variable in the carrots and apples in that they may need far more or far less liquid depending on their varietal and age etc. Their starchiness is the only tricky variable, so you may need to add more liquid. You can decide how thick you wish your soup to be).

Add apple cider vinegar and salt until it is perfectly seasoned to your taste.

Divide into cups or bowls and garnish with a few small basil leaves, chives, or parsley. Enjoy!

Brad Long is recognized as one of the top chefs in Canada. His talents are highly acclaimed by some of the country’s toughest food critics. Long is the chef and owner of Café Belong and Belong Catering in Toronto. He is the co-host of the Food Network’s smash hit Restaurant Makeover and an active advocate for sustainable farming and ethical treatment of livestock. When he isn’t creating menus, speaking with farmers or checking the freshness of new produce, he relishes family time with his wife Sheryl and their five children. http://www.cafebelong.ca/about/

Share:
  • googleplus
  • linkedin
  • mail

Uploaded by Brad Long