A note from Katie Webster: "This soup is my personal health elixir. Anytime I feel the least bit under the weather, I turn to bowls of this gingery liquid, drizzled with creamy maple yogurt."
Makes 10 cups | Active time: 40 minutes | Total time: 1 hour
Gluten Free
SOUP
2 tablespoons extra virgin olive oil
2 Granny Smith apples, peeled, cored, and chopped
1 large onion, diced
5 cups peeled, chopped carrots (about 2 ¼ pounds carrots)
3 stalks celery, chopped
2 tablespoons chopped peeled, fresh ginger
1½ teaspoons chopped fresh thyme leaves, plus more for sprinkling
1 ¼ teaspoons salt
Freshly ground black pepper, to taste
6 cups vegetable broth
3 tablespoons apple cider vinegar, or to taste
2 tablespoons dark pure maple syrup, or to taste
MAPLE YOGURT
½ cup plain Greek yogurt
¼ cup dark pure maple syrup
Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
Available at: http://www.tonewoodmaple.com/collections/gift-sets-and-accessories/products/other-cookbook
Dori Ross
Author