Ginger Carrot Soup with Oregano Croutons

The unique Winter Soup that will blow your mind away.

• Difficulty: Medium
• Category: Dinner, Healthy Recipes, Immune System Boost Recipe, Light Dinners, Lunch, Meal Times, Soup Recipes, Vegetable Recipes, Vegetarian, Winter Recipes
• Cuisine: African, European, Italian/USA, Mediterranean, South African
• Cooking Method: Oven, Stove Top

Ingredients

INGREDIENTS:

• 2 tbsp Extra Virgin Olive Oil
• 2 Granny Smith Apples
• 1 Large Onion ((Diced))
• 5 cup Carrots ((Peeled & Chopped))
• 3 Celery Stalks ((Chopped))
• 2 tbsp Fresh Ginger ((Chopped))
• 1 1/2 tsp Fresh Thyme ((Chopped))
• 1 1/4 tsp Salt
• Ground Black Pepper ((For Taste))
• 6 cup Vegetable Broth (Stock)
• 1 tbsp Apple Cider Vinegar
• 1 Cloves Garlic ((MInced))
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Fresh Oregano ((Chopped))
• 1/2 tbsp Kosher Salt
• Ground Black Pepper ((For Taste))
• 4 cup Whole Grain Bread

Instructions

METHOD FOR SOUP:

1. 1. Heat 2 tablespoons Oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add Apples, Onion, Carrots, Celery, Ginger, Thyme, 1 ¼ teaspoon Salt & Pepper cover and cook removing lid to stir often until the Apples have broken down and the vegetables are starting to caramelize slightly along the edges of the pot for about 15 to 17 minutes. Add broth increase heat to high and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook stirring occasionally until the vegetables are very soft for about 15 to 20 minutes. Puree with an immersion blender. Alternatively puree in blender in batches. Use caution when blending hot liquids! Stir in vinegar.

METHOD FOR CROUTONS: