Apple, carrot and sage soup
Suggested material offered in store
Ingredients
« Good, easy and savory! » -Elena
1 kg carrots (if carrots are new do not peel) and cut into ½” rounds
3 Granny Smith apples unpeeled, cut into cubes
2 French shallots (red) or one red onion diced
12 sage leaves coarsely chopped
1 tsp. hot peppers in oil or 2 Bird’s Eye chili peppers (stem taken off)*
3 tbsp. olive oil
Salt
10 cups water or vegetable broth
Preparation
Heat oil in a 7-liter pot and let French shallots or red onions sweat.
Add hot peppers, sage and brown the mixture for 4-5 minutes.
Add carrots, apples and let brown for another 4-5 minutes.
Add water or vegetable stock, bring to a boil then cook at medium heat for 45 minutes or until carrots become soft.
Combine all in a blender or use an immersion blender until soup is smooth.
Enjoy!
Recipe by Cristina Faita
Yields 3 liters
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