Cream of Carrot, Sweet Potato and Apple
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- Prep
- 10 MIN
-
- Total
- 30 MIN
-
- Serving
- 6
Ingredients
- One onion, chopped
- One stalk of celery, chopped
- 4 cloves garlic, coarsely chopped
- 30 mL (2 tbsp) butter
- 10 mL (2 tsp) fresh ginger, chopped
- 1 liter (4 cups) chicken stock
- 4 carrots, peeled and sliced
- 2 sweet potatoes, peeled and sliced
- 2 unpeeled apples, cubed
- 125 ml (1 cup) Scotsburn Milk
- Salt and freshly ground pepper
- 60 mL (2 tbsp) maple syrup
- Cilantro, to taste
- Baguette bread, optional
Directions
- In a large saucepan over medium-high heat, soften the onion, celery and garlic in butter. Add the ginger, carrots, sweet potatoes and chicken broth. Bring to a boil.
- Cover and simmer for about 15 minutes or until vegetables are tender.
- Add the apples, milk, salt, pepper and maple syrup. Pour half of the mixture into a blender and purée the soup until smooth. Strain and repeat for the second half of the mixture.
- Serve and garnish with small apple cubes and fresh cilantro, to taste. Serve with baguette bread.
Products in this recipe
Milk
Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.
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- 10 MIN
- Total
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- Total
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- Total
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