This soup is my "crowd pleaser"; be prepared to tell your guests the ingredients as they were surely ask for the recipe! It is also extremely versatile; feel free to add any fresh herbs that you have on hand, substitute the apples for pears, or use coconut milk instead of soymilk if you desire. This soup is also great for kids: both warm and sweet but mild enough for young palates.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
- 1 large white onion, chopped
- 4 stalks of celery, chopped
- 1 lb carrots, peeled and chopped
- 1 cup chopped apples
- 1 T. minced fresh ginger
- 2 T. honey
- 1 ½ cups plain unsweetened soymilk
- 2 t. salt
- Cayenne pepper, for garnish
- Chopped scallions, for garnish
1. In a 3-quart (or larger) stockpot over medium-high heat, heat 1.5 quarts of water with the onion and celery. Bring to a boil and add the carrots. Simmer for 15 minutes, or until carrots are tender. Add the apples and ginger. Simmer for 20 minutes more.
2. Working in batches, blend the soup starting at the lowest speed and working up until the highest speed until the soup is creamy. Return the soup to the pot and stir in the honey, soymilk and salt. Cook over low heat for 5-10 minutes or until soup reaches desired temperature and consistency, stirring occasionally and adding water if necessary.
3. Serve hot, garnishing with cayenne pepper and scallions if desired.