This is one of my favorite pureed soups and is SO refreshing served chilled in the summertime. Try chilled, topped with sour cream and diced apples(tossed in lemon juice) during the spring and summer. In the fall and winter months, serve hot drizzled with cream and caramelized apples(add a dash of cinnamon!).
This soup is also VERY healthy, made almost entirely of pureed veggies and chicken stock.Ingredients: Serves 8.
- 5 T. Olive Oil
- 1 1/2 c. Shallots, peeled and chopped
- 2 Leeks, sliced(bulb and lower leaf portion only)
- 3 Garlic Cloves, minced
- 6 c. Carrots, peeled and diced
- 4 T. Sugar
- 1 T. Kosher Salt
- 8 c. Chicken Stock
- 3 c. Carrot Juice
- 3 T. Grated Ginger, juice extracted and reserved. Discard remaining solids.
- 2 T. Lemon Juice
- 2 Medium Apples, peeled and diced(small). Toss with lemon juice to preserve color
Heat the olive oil in a large stock pot over medium-low heat. Add the garlic, leeks, and shallots.
Let cook, stirring occasionally, until the vegetables are softened but not browned, about 5 min.
Stir in the carrots and sugar. Cover stock pot and reduce heat to low.
Let cook, stirring occasionally, until the carrots are soft, about 10-15 minutes.
Add the chicken stock and carrot juice. Bring to a simmer over medium heat. Leaving the pot uncovered, reduce the heat to medium-low and let simmer for 10 minutes. Remove from heat.
Add the fresh ginger juice and lemon juice to the soup.
Let the soup cool for at least 10 minutes. Working in small batches, puree the soup in a blender. To get the smoothest puree, I like to fill the blender halfway full of solids, add soup liquid to bring it to 3/4 full and then puree at least 30-45 seconds. If the puree looks to thick while blending, slowly pour more of the soup liquid in through the top hole as it blends. This will help you to achieve a velvet-like texture.
Once the soup is pureed, chill for at least 6 hours or overnight. Or serve hot. Both ways are fantastic!
*To serve – Top soup with sour cream and diced apples. Grilled cheese sandwiches make a great accompaniment.
**To make a vegetarian version, simply substitute the chicken stock for vegetable stock.
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