Well we’ve just been having some wacky weather. Freezing cold and rainy last week and up to 20C this weekend. It’s still cool in the mornings though and I love nothing more than a crisp, sunny, fall day – makes for perfect running weather (for me anyway!) Our gym doesn’t open until 11am on Sundays, so I like to go for a run those mornings. It was a beautiful day and the leaves are just starting to change. I snapped a few pics… On a side note, I’ve recently jumped on the Instagram train! Yup, another social media app I can get addicted to 🙂 You can follow me here. I’m warning you though, I may just bombard you with pics of food and my dog.
Yields 6 cups
4 cups carrots, peeled and sliced
1 cup leeks, chopped
1/4 cup white onion, chopped
1/2 half gala apple, diced with skin on
3 cups low sodium vegetable broth
1 Tbsp olive oil
2 tsp fresh grated ginger
2 cloves of garlic
1 tsp cumin
1/2 tsp nutmeg
In a large pot, add the olive oil, carrot, leek, onion and garlic. Sprinkle generously with salt and pepper. Brown on medium for about 5 minutes.If you’re using a high-speed blender, at this point you could add all the ingredients and blend on high for 5 minutes until the soup is hot. If not, add the vegetable broth, diced apple, spices and ginger to the pot and simmer for about 15 minutes.Transfer this to a blender or use an immersion blender to puree the soup.
Dish up and enjoy!
Nutritional Info for 1 cup
63 Calories, 14g Carbs, 0g Fat, 1g Protein, 160mg Sodium, 8g Sugar