Spicy Carrot-Apple Soup with Fresh Mint

Carrots – like all root vegetables – thrive in a cold climate and in the Nordic countries. Carrots have lots of fiber, vitamins (especially C- vitamin) and minerals such as calcium and manganese. In these cold winter months, Danes eat lots of soups – and this soup gives hope for the spring with its bright orange color.

Spicy Carrot-Apple Soup with Fresh Mint

6 soup servings

2 tbsp. duck fat or rapeseed oil

1 large finely chopped onion

1½ lbs. /682 grams carrots, peeled, diced

3 cups chicken broth

1 large apple or two small, diced

2 tsp. chopped fresh ginger

1 cup fresh pressed apple juice

¼ tsp. freshly grated nutmeg

¼ tsp. ground allspice

kosher salt

Garnish:

fresh mint

To make soup, heat duck fat in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all the carrots, broth, ¾ of the diced apple and ginger; bring to a boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Puree soup in batches in food processor; return to pan. Mix in apple juice and spices. Season with salt and pepper.

To serve, ladle soup into 4 warmed bowls. Top with diced apple, and mint.

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