Home/Recipes/Carrot, Apple and Ginger Soup with Cheese Crisps

Carrot, Apple and Ginger Soup with Cheese Crisps

Name: Carrot, Apple and Ginger Soup with Cheese Crisps
Total time: 45 min
Yield: Serves 6 to 8
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, plus more to taste; 1/2 teaspoon ground black pepper, plus more to taste; 4 cups vegetable broth; 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 flat-leaf parsley; 1 teaspoon ground black pepper

Serves 6 to 8

Time 45 min

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.

Special Diets:

Vegetarian

High-Fiber

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, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
4 cups vegetable broth
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 flat-leaf parsley
1 teaspoon ground black pepper

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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 1 cup of 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 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: soup only, 150 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 700mg sodium, 23g carbohydrates (5g dietary fiber, 13g sugar), 2g protein.

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.
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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, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
4 cups vegetable broth
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 flat-leaf parsley
1 teaspoon ground black pepper

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.