Carrot, Apple, Ginger and Orange Soup (Morotssoppa)
This is a Swedish recipe. It probably goes better in spring and even during summer because it is really light and citrusy. However, I thought it will be a nice way to start a fresh new week —now that even the Three Wise Men are gone— with something really light, earthy and healthy: after all we are all regretting about all the holiday food.
Besides its beautiful color, there are two distinctive characteristics than make this soup so special. On the one hand, there is the sweetness, provided by the blending of carrots, apples and orange juice, mixed with the spicy flavor of the ginger and cinnamon. On the other hand, there is a unique aroma coming from the combination of the sweet smell of the fruits with the perfume of the spices.
In Sweden they serve it with white bread and a garnish of fried, crispy elderflowers. Here is my recipe adapted from Swedish Cooking, a book with the recipes of Sylvia Winnewisser that I bought the last time I went to Ikea.
Carrot, Apple, Ginger and Orange Soup | Ingredients for 4 portions
1 Tbs. of unsalted butter
2 medium onions, coarsely chopped
1 pound of carrots, peeled and coarsely chopped
2 apples, peeled, cored and diced
½ Tsp. of fresh grated ginger
½ Tsp. of ground cinnamon
1 cup of fresh orange juice
2 cups of vegetable broth
2/3 of cup of crème fraîche
In a stock pan, melt the butter on medium heat and sauté the onions until they are transparent, about 5 minutes. Add the carrots, apples, carrots, ginger and cinnamon and cook for 5 more minutes. Add the orange juice and vegetable broth and cook for 15-20 minutes, until the carrots and soft. Turn off the heat and let cool down. Process in the vase of a blender until it gets a creamy smooth consistency. Salt and pepper to taste. Reheat and add the crème before serving.