Ginger Carrot Soup with Apples - Guy Fieri

Tonight was a choice of the Heirloom Tomato Soup or the Ginger Carrot Soup.  I could have gone in either direction but at the moment, I was going to cook, carrots won out.  I made this in a crockpot.  Check the original recipe here.

With apologies to Guy, I did make some changes, basically with the topping which I eliminated.  I also added chopped apples, an hour before the soup was completed with some thin sliced carrots.  The soup was very thick. after blending, and I added 2 cups of Rice Dream to thin it out, a bit.  This was not a gutsy  recipe, as I think of Guy’s recipes but, in no way, did this fail in flavor.  It had a delightful  flavor and we thoroughly enjoyed it.

   Recipe courtesy Guy Fieri Ginger Carrot Soup (adapted from Guy Fieri)

Ingredients

• 2 tablespoons olive oil

• 1 cup chopped sweet onion

• 1/2 teaspoon salt, plus more for seasoning

• 1 tablespoon minced ginger

• 2 pounds carrots, peeled and chopped into even pieces

• 1 medium russet potato, peeled and chopped

• 4 cups chicken stock or vegetable stock for vegetarian version

• 1 teaspoon honey

  

• 1 teaspoon honey

• 1/2 teaspoon pepper

Directions

In a heavy skillet,  over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the ginger and saute for 2 minut

es more, being careful not to burn the mixture.

Add onions and ginger to the crockpot along with  the carrots, potatoes, honey and the vegetable stock.  Cover and cook until vegetables are cooked.  Keep warm.

With a stick blender, puree the carrot mixture

 (In the crockpot, it took about five hours to cook and an extra hour after I put the apple pieces into the soup.  Cook for another hour with the apple.)

Adjust seasonings with salt and pepper, to taste, Add apples and leave on medium for another hour.

This is linked to Real Food Wednesdays at Kellythe Kop’s     Tuesdays At The Table  
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