Come and get your vitamins, people! This little soup recipe compacts almost all of your daily recommended vitamins, not to mention it hardly contains any fat or calories to boot! This is what I’m talking about - how to put healthy, good-for-you AND tasty dishes together.

Ginger Apple Carrot Soup

1 1/2lbs organic carrots peeled and sliced into 1/4in thick pieces

1 whole fugi apple

1/2 medium onion

2 tbsp peeled and grated ginger

2 cups organic chicken or vegetable broth

1 tsp all spice

1 tsp nutmeg

Pinch of salt to taste

In the dutch oven I cooked down the onion until it was translucent, then added in the apple, carrot, spices and chicken broth. I brought everything to a simmer for about 45 minutes until the carrots and apples were soft. In batches I added the soup to a food processor and pureed it until it was smooth. After pureeing all the batches, everything was added back to the dutch oven, including the grated ginger and the salt. Finally, after the soup simmered for another 20 minutes it was ready to be served. I sprinkled a little bit of nutmeg over my bowl of soup to top it off.

The critique:

Although the resemblance of the soup could very well pass as baby food, it is anything but. There is a layering of flavors - when I first tasted the soup I got the carrot, then the zip of the ginger, followed by the sweetness of the apple. Sophisticated is what this lovely soup is. It definitely doesn’t shy away from the carrot flavor though, so if you’re not a fan I would substitute it for maybe squash or even sweet potato?? Anywho - what I’d do differently is add more apple and possibly some apple juice concentrate to sweeten it up a bit. I didn’t expect this soup to be on the savory side.

Overall grade: B