sweet carrot soup

there was an abundance of carrots at the farmers market the other day. so all my recipes this week involved carrots! yay!

this soup is soo good. especially for a cold night. it's a sweet soup, because of the apple, but it also has a twang to it because of the ginger.

  
ingredients:
2 tbsp safflower oil (or other high-heat oil)
1 large yellow onion, diced (about 1.5 cups diced)
4 cloves garlic, diced
4 tbsp fresh ginger, peeled and diced
3 lbs. carrots, peeled and shredded
2 sweet apples, peeled, cored, diced (i used fuji)
6 cups vegetable broth
1/8 tsp nutmeg
1 tsp sea salt (or to taste)
  
directions:
1. saute onion, garlic, and ginger with the oil in large saucepan.
2. when onion is translucent, add carrot and cook for another minute or two, making sure the onion doesn't brown.
3. add apples and veggie broth, bring to a boil.
4. lower heat and then simmer for at least 30 minutes. soup is done when both carrots and apples are tender.
5. blend soup, using either an immersion blender, food processor, or blender.
6. add nutmeg and salt, tasting to see if more salt is needed.
7. serve with pumpkin seeds or more nutmeg.

hope you like!