In a Freudian slip of the mind, I maladjusted the temperature dial in my fridge. Although I gained the extra freezer space I've always dreamed of, I subsequently gained a fridge full of fruit and vegetable ice cubes that I have never wanted...
As I reset the temperature, shut the door, and tried to ignore the now oddly textured baby carrots melting on the shelf, one word slipped into my mind: SOUP!
Spicy, sweet, dairy-free bisque to be exact.
There is no better way to transform your freshly frozen fresh ingredients into a meal worth looking forward to, and even if you don't have a frosty fridge I think we can agree that the weekend's snowpocalypse left everyone in need of a delicious way to warm up!
Carrot Apple Bisque
Ingredients
- 3 T olive oil
- 1 yellow onion, chopped
- 2 inches of fresh ginger, grated
- 2 red apples, chopped, with skin left on
- 1 lb of baby carrots
- 2 t turmeric
- 1 t cumin
- 1/2 t crushed red pepper
- 1 t sage
- 2 salt and pepper
- 2 T soy sauce
- 2 T lemon juice
- Water as needed
Directions
- In a large pot, heat 3 tablespoons of olive oil over medium heat. When the oil shimmers, toss in the onions and saute for 3-5 minutes.
- Add in the ginger and saute for about 2 minutes or until you can smell it.
- Add in the apples, carrots, and spices and cook for another 10-15 minutes until they are just starting to soften.
- Add in the soy sauce, lemon juice, and enough water to just cover the ingredients - it's okay if the end of a carrot of two sticks out.
- Bring the mixture to a boil over high heat for 5 minutes, then simmer for 30-45 minutes until the ingredients are completely softened and the colors have blended.
- Ladle the soup mix into your blender and puree until smooth.
- Drizzle the bowls with any leftover liquid to feel fancy, crack some pepper over it to make it extra spicy, and enjoy!
