Roasted Carrot and Apple Soup
This delicious soup recipe is loaded with vitamins, minerals, fibre and flavour! If you are following a Metabolic Balance plan, you can adjust the carrot, apple, and onion measurements to fit your program
4 Large Carrots, peeled and chopped
2 Organic Medium Sized Tart Apples*, skin on, cored and chopped
½ Red Onion, diced
4 Cloves Garlic, peeled
½ Tsp. Fresh Ginger, grated
¼ Tsp. Ground Cumin
¼ Tsp. Chili Powder
¼ Tsp. Paprika
1 Tbsp. Olive Oil
3 Cups of Water
Pinch of Sea Salt
Freshly Ground Black Pepper – to taste
Fresh Parsley - optional
Preheat oven to 400°.
Place carrots, apple, onion and garlic in a shallow roasting pan, drizzle with olive oil. Sprinkle with ginger, cumin, chili, and paprika; stir to coat.
Bake for 40 minutes, or until everything is nicely browned.
Allow to cool slightly, then transfer in batches to a blender, add water and purée.
Reheat in a pot on the stove over medium heat, stirring often for about 5 minutes.
Divide between two soup bowls, season with a little salt and pepper, garnish with some fresh parsley and enjoy warm.
*choose older, less sweet apple varieties such as Gala, Red Delicious, McIntosh