Apple Carrot Ginger Soup
- 2 lb. carrots, peeled and cut into large rounds
- 2-inch piece of ginger, peeled and diced
- 2 medium apples, any variety, peeled and sliced
- 1 Tbsp. garam masala spice
- 1 tsp. salt
- 1 tsp. black pepper
- 1 (14 oz.) can coconut milk or 1 ¾ cups boxed coconut milk
- 3 ½ cups water
- ½ cup unsweetened coconut flakes
Directions1. Place the carrots, ginger and apple in a slow cooker. Add the garam masala, salt and pepper, and stir to combine. Add the coconut milk and water. Stir and place the lid on top. Cook on low for 10 hours or on high for 5 hours. 1. Use a handheld food immersion blender to blend the soup in the slow cooker pot. Cook for an additional hour. 1. Serve hot with a garnish of unsweetened coconut.
Substitute allspice or pumpkin pie spice for garam masala spice.
Calories 250, Total Fat 10g (Saturated 9g, Trans 0g), Cholesterol 0mg, Sodium 770mg, Total Carbohydrate 40g (Dietary Fiber 9g, Sugars 22g), Protein 4g, Vitamin A 760%, Vitamin C 30%, Calcium 8%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Dairy Free 10 Dollar Meal Vegetarian Winter Soup Fall Vegan Slow Cooker Thanksgiving