Golden Milk Carrot & Apple Soup
Ingredients
- 2 tbsp olive oil
- 1 large leek, white part only, thinly sliced 2 cups
- 2.5 lbs carrots, peeled, trimmed and roughly chopped
- 3 medium McIntosh apples, peeled and roughly chopped
- 4 c vegetable stock
- 2 c apple cider
- 1 tsp ground turmeric
- 0.5 tsp cinnamon
- 0.5 inch fresh ginger, grated
- 1 c coconut milk plus more for garnish, optional
- 1-2 tbsp honey
- to taste salt and pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add leek and cook until softened, about 5 minutes.
- Add carrots and apples to the pot and cook for another 5 minutes.
- Pour in vegetable stock and apple cider. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.
- Stir in turmeric and cinnamon. Season with salt and pepper to taste.
- Remove from heat and carefully blend with an immersion blender until smooth. Alternatively, transfer to a regular blender and blend until smooth.
- Stir in coconut milk and honey. Adjust seasoning as needed.
- Serve warm, garnished with a drizzle of coconut milk if desired.
