Carrot Ginger Soup with Maple Yogurt + A Giveaway
Hello from the land of warm and sunny weather!
We had one precious day of rain and cool temperatures a few weeks ago and then it went right back to summertime. California clearly has NOT gotten the memo that it’s fall.
Anyways, as much as I would love for it to rain buckets, we’ve still been taking advantage of our Indian summer by spending some time hanging out in San Francisco. My goal is to eventually put together a guide of our favorite places to eat in the city and this has been a great time to work on it. It’s not all that crowded, I can walk around in short sleeves, and enjoy blue skies which is always a win in my book!
As an incredibly talented food stylist who has worked as an editor and former recipe developer for the magazine, Eating Well, I knew Katie’s book was going to be nothing short of beautiful. But when I actually got a chance to hold the finished product in my hands, I was blown away by what an amazing job she did.
Maple tells the story of how her move to Vermont with her husband Jason eventually led to the both of them starting a small backyard sugaring operation together. Every March they go out into the muddy snow with their two girls to tap their very own maple trees and then bring the sap home to boil it on his parent’s old wood stove in the driveway as the neighbors gather around the alluring scent of maple syrup cooking over the fire.
She also does a thorough job explaining everything you need to know about maple syrup, including the science of sugar, the difference between grades, how to use it as a substitute for refined sugar, and everything you need to start your own backyard sugaring.
The best part, obviously, are the 100 mouth-watering recipes featuring maple syrup, ranging from breakfast, drinks and appetizers to soups, main courses and desserts.
Here are a few that I already have on my must-try list:
Maple Sweet Potato Coffee Cake
Sweet and Sour Skillet Sauerkraut
Orange Miso Dressing
Maple Carrot Cupcakes with Coconut Cream Cheese Frosting
But first, I had to start with this soup because it sounded so amazing and perfect for the fall weather that I hope some of you are having! ;)
Katie describes it as her personal health elixir that she turns to when she feels under the weather and once taste makes it easy to see why. It has a smooth texture from the carrots and it’s almost like you can feel the fresh ginger healing you from the inside out.
Topping it with creamy maple yogurt and fresh thyme really takes the whole thing over the top. We loved it so much that I’ve made two batches already!
Okay, now for the giveaway! Katie’s publisher has been kind enough to offer one of you a free copy of her stunning book!
All you have to do is tell me your favorite way to use maple syrup in the comments below and I’ll pick a winner one week from today. Good luck!
2 tablespoons extra virgin olive oil
2 Granny Smith apples, peeled, cored, and chopped
1 large onion, diced
5 cups peeled, chopped carrots (approx. 2 and 1/2 pounds)
3 stalks celery, chopped
2 tablespoons fresh ginger, peeled and chopped
1 and 1/2 teaspoons chopped fresh thyme leaves, plus more for sprinkling
1 and 1/4 teaspoons salt
Freshly ground black pepper, to taste
6 cups vegetable broth
3 tablespoons apple cider vinegar, or to taste
2 tablespoons dark pure maple syrup, or to taste
1/2 cup plain Greek yogurt*
1/4 cup dark pure maple syrup
- 1. In a large heavy-bottomed soup pot or Dutch oven, heat olive oil over medium high-heat. Add apples, onion, carrots, celery, ginger, thyme, salt and pepper. Cover and cook, stirring often, for 15 to 17 minutes, until apples have broken down and vegetables are starting to brown.
- 2. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, for 15 to 20 minutes, until vegetables are soft. Puree mixture with an immersion blender, or transfer in batches to a blender and puree. Stir in vinegar and syrup.
- 3. Make the maple yogurt: Whisk together yogurt and syrup. Drizzle on top of soup, sprinkle with additional thyme, and serve.
*substitute coconut yogurt to make it vegan
Recipe reprinted with permission from Maple by Katie Webster