Carrot and apple soup
I discovered this combination when I tipped, into the
beginnings of a carrot soup, what I thought was a tub of frozen chicken
stock but which turned out to be frozen stewed apple. Though I rescued
most of the lump of frozen apple, enough remained to give the resulting
carrot soup a welcome, extra tang. This
soup is packed with vitamins and makes you feel a lot better if the
winter weather is getting you down or you have the startings of a cold.
Time taken 1 hour. Makes 4 large bowls of soup
2 tablespoons sunflower or other light oil 500g
(1lb) carrots
1 medium onion
1 large cooking apple
half an inch fresh ginger
1 litre (2 pints) chicken stock
salt and pepper
squeeze lemon
Heat the oil in a large, heavy-bottomed pan, peel and roughly chop the
carrots and add them to the pan. Peel and chop the onion, peel, core and
slice the apple, chop and finely dice the ginger and add all to the pan
of carrots. Cook gently until soft and then add the stock and salt and
pepper; bring to the boil and simmer until all the ingredients are soft.
Put through a food mill or liquidise a little at a time, return to the
pan, adjust the seasoning and add lemon juice to taste.