Accidental Soup

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

1. 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.
2. Add in the ginger and saute for about 2 minutes or until you can smell it.
3. Add in the apples, carrots, and spices and cook for another 10-15 minutes until they are just starting to soften.
4. 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.
5. 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.
6. Ladle the soup mix into your blender and puree until smooth.
7. Drizzle the bowls with any leftover liquid to feel fancy, crack some pepper over it to make it extra spicy, and enjoy!