Ingredients:
4 Tbsp. Robust Extra Virgin Olive Oil
1/4 c. Honey Ginger Balsamic
1 large shallot, peeled and minced
1 garlic clove, peeled and minced
1 lb. carrots, peeled and diced
2 Gala apples, peeled, cored and diced
3 sprigs thyme leaves
3/4 tsp. sea salt
1/2 tsp. ground cumin
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 to 1/4 tsp. Spanish smoked paprika
2 3/4 c. chicken stock
4 Tbsp. Robust Extra Virgin Olive Oil
1/4 c. Honey Ginger Balsamic
1 large shallot, peeled and minced
1 garlic clove, peeled and minced
1 lb. carrots, peeled and diced
2 Gala apples, peeled, cored and diced
3 sprigs thyme leaves
3/4 tsp. sea salt
1/2 tsp. ground cumin
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 to 1/4 tsp. Spanish smoked paprika
2 3/4 c. chicken stock
Instructions:
In a stock pot, heat the olive oil over medium heat. Add the shallot, garlic and carrots. Cook for 5 minutes. Add the apple, thyme, sea salt, cumin, nutmeg and smoked paprika. Stir and cook for 1 minute. Add the chicken stock and Honey Ginger Balsamic. Bring to a boil, reduce heat to medium low, cover the pot, and cook for 15 minutes or until the vegetables are tender. Puree with a blender. Add coconut milk and adjust seasoning if needed.
