BT's Carrot, Celery and Apple Soup
Ingredients:
6 large carrots
1 medium or half a large leek
1 yellow onion
3 stalks celery (preferably taken from the top of the root)
1 green apple
1 red serrano chili
1 medium potato
2 tablespoons vegetable oil or ghee or coconut oil
1/2 teaspoon harissa
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tablespoon raw turmeric
2 tablespoons crushed raw garlic
1 tablespoon sugar
1 lemon
8 cups (1.8 ltr) filtered water
kosher salt
freshly ground black pepper
1 small bunch cilantro
goat's milk yogurt or labne
Directions:
Wash leeks and celery and dice into small pieces
Dice onion
Peel carrots and chop into small uniform pieces
Slice chili into rings (including veins and seeds)
Place heavy gauge pot on medium heat
Add oil and chili and cook for 1 minute
Add harissa
Add leek, celery and onion and cook on medium until onions are translucent but not brown
Turn heat to low
Add turmeric and garlic and cook for 2 minutes
Peel apple, dice and add to pot and cook 1 minute
Add nutmeg, cinnamon and sugar and cook 1 minute
Add salt and pepper and continue to cook for 2 minutes
While vegetables are cooking boil water
When water is boiled add to pot
Bring heat up to medium
Add carrots
Peel potato and grate on fine gauge
Add grated potato to pot
Cover with a lid, reduce heat to medium low and cook for 15 minutes
When vegetables are fork tender, remove pot from heat
Purée soup with wand blender being careful not to over process
Zest lemon and add zest and the juice to the soup
Taste for salt/pepper and add according to taste
Rough chop cilantro
Heat soup
When soup is hot turn burner off and add cilantro
To serve add goat yogurt or labne or sliced cucumber or croutons or whatever
Enjoy. בתיאבון
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