Spiced Apple, Carrot Soup – The Boost You Need Before Winter Sets In
The slow cooker has been hauled out from its hidey-hole because the chilly weather is on its way. I have been practising all my soups for the coming winter season so I can share them all with you. The very first, Spiced Apple and Carrot Soup.
It is so great that stores like Woolworths and Pick n Pay have those vegetable deals where you pay around R100 and get to buy bulk quantities. I usually use those deals to buy butternut, beetroot, onions, potatoes, sweet potatoes and tomatoes.
The quantities make it so affordable. Generally, our food expenses drop quite a bit during winter because we eat more stews and soups. It is so easy to bulk meals up with veg and legumes.
Food also tends to last so much longer in winter, even fruits. Salads wilt faster so replenishing them happens faster whereas root vegetables can get you through a whole month.
If we buy four butternuts, we can easily eat one butternut a week and get all the way to the end of the month before needing to replenish them.
I might say this a lot over the next few months but cooking in winter is my favourite even though I am a summer lover. It is the most comforting food to make. You get to have it bubbling for hours while filling the house with warming smells.
I firmly believe a home feels warmer if it smells like a delicious homecooked meal.
Ok, so my first soup recipe of the season is a spiced apple and carrot soup. I chose this one because we always have carrots at home. I love knowing they are there. I can use them to make everything! Gravy? Got carrots! Need nice roasted veg? Got carrots! Making a hummus and want a dipper? Got carrots! We also always have apples so this is an easy whip-up without running to the shops meal.
This is basically a store-cupboard meal. You need a few staple spices, some stock, garlic, a fat and the vegetables. If you keep your pantry well-stocked, this will be a good recipe to knock-out without running to the shops. I have previously written a blog post on how to manage and keep your pantry stocked.
I use a three-litre slow cooker and this recipe fits into it perfectly. From it, we can serve about six people including chunky bread with lots of butter. I cook it on low for about 6 hours but it can also be cooked on high for about three to four hours.
You will also want to have an immersion blender or a regular blender as this carrot soup should be served smooth.
Let me know if you try this recipe. It is one of my favourites, a little spicy and a little sweet. Just perfection and freezes well too!
With My Love,
- 1 - Bag of Carrots (±750g)
- 3 - Large Red Apples
- 2 - Garlic Cloves
- 1 - Medium Onion (White or Brown)
- 2 Tbsp - Butter
- 1 Tsp - Ground Cumin
- 1 Tsp - Salt
- 1/2 Tsp - Black Pepper
- 1/2 Tsp - Turmeric
- 1/4 Tsp - Cayenne Pepper
- 2 Tsp - Apple Cider Vinegar
- 2 Litres - Vegetable / Chicken Stock
- 1 - Bay Leaf
- 1 cup - Full Cream / Double Cream Yoghurt
- Set Slow Cooker to High.
- Melt butter in slow cooker.
- Peel and Cut all vegetables and fruits, adding them to the slow cooker as you go.
- Add spices and coat all vegetables.
- Pour over chosen stock (Chicken adds a nice depth if you are not vegetarian)
- Add Apple Cider Vinegar and Bay leaf.
- Cook on high for 3 to 4 hours or on low for 6 hours.
- When ready, blend soup until smooth and add 1 cup of yoghurt.
- Slather butter on bread, serve up soup and enjoy!