Serves 6-8
It can get very cold and damp during the Northern California winter, so Jessica fights this with a big pot of soup. Every week! Variety is the key, and this soup can be made many ways, by simply replacing the carrot and apple with other vegetables, or even fruit! Because the soup is made with potatoes, and is blended, no cream is required to give it a smooth, silky texture.
Ingredients:
1 onion
10 medium carrots
1 apple (any variety will do)
2 medium potatoes (red or white)
6 cups of water and 1 vegetable broth cube or 6 cups of vegetable or chicken stock
Olive oil
Salt and pepper to taste
Instructions:
Chop onion.
Scrub potatoes. Chop each potato into 6 even pieces. Do not peel.
Sautee onion in olive oil, salt and pepper until translucent.
Add potato pieces to onions.
Add 6 cups of water / vegetable broth cube, or stock and bring to a boil, covered.
While pot is boiling, scrub carrots.
Chop carrots into ¼ to ½ inch disks.
Peel, core and chop apple.
Add carrots and apple once liquid begins to boil.
Simmer, uncovered, until carrots are cooked through, and liquid has reduced some, 30 to 45 minutes.
Puree with a hand blender, or in the counter top blender (with care, the steam from the hot soup has a tendency to pop out of the blender).
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