Carrot, Apple and Ginger Soup with Cheese Crisps

Serves 6 to 8

This soup shows off a gorgeous orange color and warm ginger bite on the finish. A simple cheese cracker is the ideal counterpart to the heat of the ginger. Using an immersion blender is a great way to process soups and sauces without removing them from the stove, but you can certainly use a traditional blender as well.

Ingredients: 
  • Soup
  • 1 pound carrots, cut into 1-inch pieces
  • 1/2 pound parsnips, cut into 1-inch pieces
  • 1 pound Braeburn apples, peeled if desired, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt, more to taste
  • 1/2 teaspoon freshly cracked black pepper, more to taste
  • 4 cups vegetable broth
  • 1 cup water
  • 1 tablespoon grated fresh ginger, more to taste
  • Cheese Crisps
  • 1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups
  • 1/4 cup whole wheat flour
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon freshly cracked pepper
You must be signed in to use shopping lists.
Cancel
Method: 

Preheat oven to 400°F. Combine carrots, parsnips, apples, olive oil, salt and pepper. Toss well to coat. Spread in a single layer on a rimmed baking sheet. Roast for 12 to 15 minutes, until soft and browned. Transfer to a large saucepan and cover with broth and water. Bring to a boil, then reduce to a simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper.

Meanwhile, make the cheese crisps. Reduce oven temperature to 350°F. Combine cheese, flour, chives, parsley and pepper in a small bowl. Line a baking sheet with parchment paper. Spoon cheese mixture onto parchment in 3-inch long ovals. Bake for 10 to 15 minutes until crunchy and golden around edges. Remove and allow to cool completely. Crisps can be stored in an airtight container for up to a week.

Serve hot soup with crisps.

Nutritional Info: 
Per Serving:Serving size: soup only, 150 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 700mg sodium, 23g carbohydrate (5g dietary fiber, 13g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion