- Heat olive in a saucepan over medium heat, add onion, garlic and sauté for 2 minutes on low heat, do not let brown. Add all carrots, broth, apple, jalapeño, and ginger; bring to a boil. Cover and reduce heat, simmer until carrots are tender, about 20 minutes.
- Remove carrot halves, and dice finely for garnish. Puree soup in batches in blender, return to pan. Add apple juice, salt, and pepper to taste.
- Divide into bowls and top with finely diced carrot, apple, cilantro, and lime crème fraîche.
1 cup Cosmic Crisp® apple, peeled, cored and diced + ¼ cup finely diced for garnish
2 tablespoons olive oil
1 onion thinly sliced
2 cloves garlic, minced
1 small jalapeño, seeded and thinly sliced
1.5 tablespoons peeled and grated fresh ginger
4 large carrots, peeled and sliced + ½ carrot peeled and sliced lengthwise (for garnish)
4 cups chicken or vegetable stock
1/3 cup apple juice
Salt and pepper
Lime Crème Fraîche
¼ cup crème fraîche
1 lime, zested and juiced
1 tablespoon of minced fresh cilantro plus more for garnish