Off the Eaten Path Musings about food and life

recipe: carrot, leek and apple soup

A perfect recipe for the autumn months, when all three main ingredients are readily available at the farm markets.

Carrot, Leek and Apple Soup
(from The New American Plate Cookbook)

1 lb carrots, sliced into 1/2 inch pieces (peeling is optional)
1 leek, white part only, finely chopped
1/2 medium onion, finely chopped
1 apple, chopped (preferable a tart variety - the more tart, the better)
1 tbs. olive oil
3 cups chicken or clear vegetable stock
salt (to taste)
black pepper (to taste)
dried ginger (to taste)
fresh mint (garnish - optional)