Spiced Carrot-Apple Soup with Fresh Mint

Recipe from Bon Appetit magazine.

This soup is so delicious. I like the use of different textures; it's pureed, but the apple, carrot and mint topping add so much. Do not be deceived, that mint is not a garnish, it really brings so much flavour and diversity to this soup.

What you'll need

2 tbsp Olive oil

1 1/2 cups Chopped white onion

1 1/4 lbs Carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise

3 3/4 cups Low-salt chicken broth

3/4 cup Diced peeled Fuji apple, plus 1/2 cup finely diced (for garnish)

2 tsp Chopped fresh ginger

4 1/2 tbsp Frozen apple concentrate, thawed

1/4 tsp Nutmeg

1/4 tsp Allspice

Coarse kosher salt

Chopped fresh mint

How to

1.  Heat oil in large saucepan over medium-high heat. Add onion; saute 2 minutes.

2.  Add all carrots, broth, 3/4 cup apple and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes.

3.  Remove carrot halves; dice finely.

4.  Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with salt and pepper.

5.  Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.