Honey Crisp, Carrot, Sweet Potato Soup (Serves: 6 - 8 people)
Recipe Supplied by Katie Meehan http://crispinkatie.blogspot.com/
You'll Need: 1 c. Crispin Honey Crisp Cider
4 c. Chicken or Veggie Stock
About 1 lb. of carrots, peeled and chopped into 1 in. pieces
3 medium yams, peeled and chopped into 1 in. pieces
2 Tbs. fresh ginger, peeled and diced
2 cloves of garlic, minced
2 Tbs. olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1 tsp. good quality cinnamon
1/2 tsp. turmeric
1/4 tsp. nutmeg
For Goat Cheese Cream:
1/2 c. heavy cream
2 oz. goat cheese
1/2 tsp. fresh ground pepper
So after peeling, measuring and chopping all your ingredients, heat the 1 Tbs. oil in a large pot over medium heat. Add the garlic and onion and cook 3-4 minutes or until translucent. Then add the spices and ginger and stir until well blended.
Add the Honey Crisp cider and stock and bring to a boil. Add squash and carrots and continue to boil a few minutes, then reduce to a simmer, cover and cook until the veggies are tender. About 20-25 minutes.
When the veggies are done, let cool a few minutes before processing in a blender or food processor. If you're using a blender you'll have to work in 2-3 batches.
If you'd like to make the goat cheese cream to add to the soup, simply heat the two ingredients together in a saucepan over low heat until the goat cheese is melted. Let cool 10-15 minutes before drizzling over soup.
