Contributed by (Recipe adapted from “Eat 5 to 9 a Day” at www.5aday.gov)

Ingredients

1 lb Carrots, peeled, washed, and cut into 1/4-inch pieces
2 cloves Garlic, crushed
1 14 oz can Vegetable broth
1 C Milk (Dairy or Non)
Juice and zest of 1 Orange
1 1/4 tsp Pumpkin pie spice
1 tsp Black pepper
1/2 tsp grated fresh Ginger
1/2 tsp Salt
1 Apple, chilled

Instructions

Preheat oven to 350°F. Coat carrots and garlic lightly with vegetable cooking spray and roast, covered, until carrots are soft, about 1 hour. Transfer carrots and garlic to a blender. Add vegetable broth and puree until smooth. Transfer puree to a medium pot; whisk in milk, juice, zest and seasonings. Heat on low until warm throughout and no sharp garlic taste remains. Add water or milk to thin, if necessary. To serve, slice pre-washed apple into matchstick-shaped slivers and divide among four bowls. Ladle the hot soup over the chilled apple, and serve immediately.

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