This is probably one of my favorite recipes. It was spicy and sweet, with a little acidity from a green apple, and fresh from the cilantro, which is definitely one of my favorite herbs. It tastes so clean and zingy. Perfect.
Serves 6 as appetizers
7-8 medium carrots and 2 green apples (I used 9 and 1 respectively, but the green apple flavor did not come out enough. Use 9 and 1 if you want a very slight green apple flavor; use 8 and 2 if you want the acidity.)
1 tsp chili powder
1/2 tsp lemon juice
3-4 scallions, chopped
3/4-1 tbsp fresh ginger
Fresh cilantro, about 1/2 a cup of leaves, not packed
Salt to taste
1. Peel the carrots and apples. Dice and boil the carrots and apples until cooked well.
2. After letting the carrots/apples cool, blend all the ingredients together, adding 2-3 cups of water to thin it out. I used my immersion blender, which is an awesome gadget. So perfect for soups and smoothies.
3. Heat and serve. Garnish with some scallion rings and cilantro if you want it to be pretty.
Yes, this recipe is literally that easy. And trust me, it is delicious. So cleansing and fresh and simple. Simple was the most important, especially because I had to make so much food!!! We had this with some crusty bread, because I crusty bread and soup are just meant to go together.
This recipe is perfect as a holiday dinner appetizer because it is so light and healthful and unique in terms of flavors compared to more traditional holiday dishes. It features produce that is in season like apples, but it highlights them in a new way.