Gluten Free Carrot Apple Soup

Ingredients:

• 2 Tablespoons olive oil
• 1 1/2 medium yellow onion, roughly chopped
• 3 cloves garlic, grated or minced
• 16 medium carrots, peeled, trimmed and roughly chopped
• 1 stalk celery, chopped
• 3 firm apple (Gala), peeled, quartered, cored and chopped
• 6 cups gluten free chicken broth (or GF vegetable broth) (Better Than Bouillon, O Organics, Herb Ox, homemade)**
• 1 teaspoon dried thyme
• 1/4 teaspoon ground white (or black) pepper, or to taste
• 1/4 teaspoon salt, to taste
• Garnishes: chopped apple, thyme, sour cream* and/or nutmeg (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Reduce heat to low, add onion and celery, and saute for about 8 minutes or until tender and translucent.
3. Add garlic and cook for 30 - 60 seconds or until fragrant.
4. Add carrots and apple; and cook for about 5 additional minutes.
5. Increase heat to medium-high, add broth, and bring to a boil.
6. Reduce heat to low; and simmer until all vegetables are tender enough to puree, about 30 minutes.
7. Using a hand-held immersion blender, puree the soup until smooth. If using a coutertop blender, allow mixture to cool for about 15 minutes. (You can speed up this process by allowing it to cool in the refrigerator.) Then blend in batches until smooth. (The warmer the soup, the less you should fill the blender.)
8. Thin with additional broth, if desired. You can also make it thicker by returning it to the pot and adding additional broth. Salt and pepper to taste; and garnish with chopped apples, fresh thyme, a dollop of sour cream, and/or a few dashes of nutmeg. This soup may also be served chilled.

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