- 3 Tbsp. olive oil
- 1 small yellow onion, sliced
- 1 clove garlic, minced
- 2 tablespoons fresh ginger, peeled and grated (I didn’t have fresh ginger, so I used 1/4 tsp of dried ginger spice)
- 3 small apples, peeled and sliced
- 3 cups sliced, peeled carrots (about 1 1/2 pounds)
- 1 medium sweet potato, peeled and sliced
- 4 cups vegetable broth
- 1/4 tsp nutmeg
- salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onion, leek, dash of salt, and cook until softened and translucent, about minutes. Add ginger and garlic and cook for one minute, until fragrant. Add apples, sweet potato and carrots and cook for 3 minutes more.
Turn flame to medium-high and add in broth. Bring to a boil. Reduce flame to low and simmer, uncovered, until apples, sweet potato, and carrots are softened, about 30 minutes. Remove from heat and let rest for 10 minutes.
Blend the soup in batches in a blender. Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.
Once all the soup is blended, return to the pot. You can add more vegetable broth if you prefer a thinner consistency. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. Remember a lot of heat will come from the ginger, so you probably won’t need to add pepper.
Serve with a dollop of sour cream and another dash of nutmeg to taste for a creamy, sweet & spicy treat. I bet a nice piece of garlic bread would be great to scrape the bowl with. Yum-o.