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Qualla Berry Farm is part of a loose community of growers and marketers throughout western NC who are seeking to provide locally grown food to people who live and visit  the mountains. We are helping to develop ways to keep our rural land in agricultural production. We are listed in the Local Food Guide produced by the Appalachian Sustainable Agriculture Project. For more about U-Pick farms, tailgate markets, and community supported agriculture growers, see their website: www.buyappalachian.org

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Carrot Apple Ginger Soup

Carrot Apple Ginger Soup

Ingredients:

1 tbsp extra virgin olive oil plus more for garnish

1 small onion, diced ( 1cup diced onion)

2 garlic cloves, minced 2 tbsp fresh grated ginger

1 large apple (granny smith or similar preferred)

1.5 lbs carrots, peeled and chopped (approx 5 cups)

4 cups vegetable broth

pinch of nutmeg, kosher salt, and fresh ground black pepper to taste

Directions: In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes or until tender. Carefully transfer this mixture into a blender (or use an immersion blender), add a pinch of nutmeg, and blend until smooth. You might need to do this in two batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too. Add salt and pepper to taste. You can also thin the soup out with a bit more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread. Makes 5 delicious cups!

Original Recipe posted by Angela at www.ohsheglows.com (adapted from Joy the Baker)

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