Carrot Ginger Apple Soup

Think of tired apple branches sagging under the weight of ripened fruit, swollen root vegetables that have diligently stored every last bit of solar energy before their supposed long and restful winter...

Whether you are a farmer or a grocery store forager, fall is harvest time and, while the ingredients in this simple soup recipe are easy to find year round, they are at their best right now.

The fresher the ingredients, the better the result--but worry not, you don't need carrots that look like they were plucked from the cover of an organic gardening magazine, the plain old orange kind work just fine. I found this bunch too good to pass up. If you suddenly find one yourself within reach of a similar one I recommend snatching it up at once. If you then find yourself with twenty spare minutes and a desire for a delicious meal, here's a suggestion...

---

I get pretty jazzed-up when I find heirloom apples at the grocery store or, even better, on a tree. The pome shown here is supposedly a Lamb Abbey Pearmain. If you have choices, pick an apple with some acidity (Granny Smith is one common variety that has plenty of it--Red Delicious is an apple with very little.)

Ginger adds some complementary spice to the mix and is widely touted as a digestive aid. It is available in rhizome form at most grocery stores but you could also substitute the dried powder, I suppose. I love the spice so I used nearly double the amount specified below--you'll find your own balance.

To my gut-compromised comrades:
If you suffer from multiple food sensitivities or any type of inflammatory gut issue, I suggest giving this recipe a try (unless, of course, you already know you react to any of the ingredients.) When I was at my sickest, thoroughly cooked carrots, apples, and ginger were all safely in my digestive wheelhouse. If you are highly inflamed (i.e. can't seem to properly digest anything) and want to make the gentlest version of this soup, just be sure to peel all of the ingredients. Also, while SCD immediately quashed my worst inflammation, I didn't really start healing until I added copious amounts of clarified butter and coconut oil to my soups and purees--there's just something magical about healthy blended fat.

---

Carrot Ginger Apple Soup
(Serves 2-4)

---

Ingredients

• One bunch of carrots (about 6 medium roots)
• One apple (You don't need an heirloom, but use something with a little acid.)
• One  thumb-sized piece of ginger
• 2-3 cups water
• 2 Tbsp butter or clarified butter from grass-fed cows
• 2 Tbsp coconut oil
• Salt (to taste)

Gadgets

• Knife
• Vegetable peeler
• Pot
  
• Blender (conventional or immersion)

Instructions
Add water to a medium saucepan and start it warming on the stove over medium heat.

Rinse and optionally peel the carrots, apple and ginger. Chop them all coarsely, add to the pot, and cover.

As soon as you see steam escaping the lid, turn the heat down to the lowest setting. Let the ingredients simmer for 5-10 minutes and, in the meantime, prepare the fats, salt and blender. When the ingredients are soft (feel free to poke them with a utensil--they won't mind), add them to the blender with all remaining ingredients. If using an immersion blender, add fats and salt directly to the pot.

Blend until smooth and return to the pot if you need to keep the soup warm. When you're ready to eat, ladle into bowls and enjoy!

---

This soup is both easy to make and easy on the gut. If neither of those points are of interest to you, note that it is also quite delicious. As always, add salt, fat and even a splash of apple cider vinegar to taste.

Brisk fall air is refreshing but it's even better when punctuated by a hot and creamy bowl of soup.

In good health,
Ethan

---