Sometimes I look in the refrigerator and think wouldn’t it just be easier to go out tonight? But we had been out the past 4 nights in a row and a night at home was on the agenda and a trip to the store wasn’t going to happen so I got a little creative with the little bit of leftover ingredients we had to create a pretty tasty soup. Soup is often the ideal when trying to create something from nothing. I had about 6 carrots left from stew I had made for our holiday gathering, along with an onion and some garlic…but carrot soup isn’t that exciting on its own, so two gala apples went into the pot, along with a left over baking potato to add thickness. Add a heap of spices and what will probably be the last of our basil as a freeze is coming with a handful of fresh parsley, white wine, squeeze of lemon and veggie stock. Absolutely delicious. Just shows how experimenting can be pretty fun.
Apple and Carrot Soup
1 tablespoon olive oil
6 carrots, cut into 1 inch cubes
1 white or yellow onion, chopped
2 garlic cloves, chopped
2 gala apples, peeled, cored and cut into 1 inch pieces (or whatever apples you have in the fridge except granny smith…too tart)
1 baking potato, peeled and chopped (optional, the potato just adds thickness not really taste so don’t run and buy one just for this recipe)
1 tablespoon fresh grated ginger
1 teaspoon graham masala
1 teaspoon herbs de provence
1/2 cup white wine
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
4 cups veggie stock, or you can use chicken stock or just water
1 tablespoon Sriracha sauce, optional (we like spicy heat)
1 cup cream, half and half, or fat free half and half, or if all you have is milk, milk will do great
Salt and pepper
Heat the oil in a large Dutch oven over medium heat and add the carrots and onion. Cook for about 3-5 minutes as they start to soften, stirring often, then add the apples, potato, garlic and ginger. Cook for another 5 minutes, stirring often, then add the wine, lemon juice, spices and dried herbs. Season with about 1/2 tablespoon each salt and pepper.
Stir and let cook until the liquid has almost cooked out. Then add the stock and bring to a boil then reduce the heat to a simmer. Add the fresh herbs. Simmer for 20 minutes.