“When the dog bites. When the bee stings. When I’m fee-ling sad. I simply remember my favorite things, and then I don’t fee-l so-o-o bad!”

Does this song play in your head when it rains? Nope. Am I the only one? Brilliant. Surely, I can’t be the only Sound of Music fan in the world?

Julie Andrews had it right, think of your favorite things and then you won’t feel so bad. Which is what I tend to do for this post. As this month of May continues along with the rain, I felt compelled to work with some of my favorite ingredients to cure my blues.

Carrots. Apples. Ginger.

As I was stalking other food bloggers, I stumbled upon a recipe on Joy the Baker that called for a soup using these exact ingredients. Love when the universe works in your favor.

This soup calls for a pound and a half of carrots so if you start having x-ray vision give me a call. We could become superheros together and fight evil crime.

The apple provides thickness much like a potato would and the ginger, forget about it. In my opinion ginger should be in everything. Don’t you agree?

If you want a fresh, healthy, cure-your-blues, lightning-fast dinner that provides the possibility of superhero characteristics, then you will make this soup.

After all, who wants to feel a dog bite and a bee sting?

Print Recipe

Carrot Apple Ginger Soup

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

3 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 large apple, peeled, chopped
4 to 5 cups sliced, peeled carrots, chopped
4 cups vegetable broth
pinch of nutmeg
Salt and pepper

Directions:

In a large dutch oven preheated to medium heat, add olive oil. Then add onions and cook for a few minutes until tender. Add ginger and garlic, cook for a few more minutes. Add apple slices and carrots, cook for a few more minutes. Add vegetable broth and bring to a boil. Reduce to a simmer (uncovered) for about 30 minutes. Blend soup with an immersion blender. Add nutmeg and salt/pepper to taste.

recipe from Joy the Baker

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