1. Apple Chutney Prep

   Prepare ingredients. Squeeze juice from oranges over the apples.

   • 1 , diced White Onion
   • 1 1/2 Tbsp , grated Ginger
   • 4 , peeled, diced Granny Smith Apples
   • 2 , halved, juiced Oranges
2. Apple Chutney Prep Cont.

   In a medium pot, place all ingredients over low heat. Let simmer and reduce for 15 minutes or until thick. Let cool to room temperature.

   • 1 , diced White Onion
   • 1 1/2 Tbsp , grated Ginger
   • 4 , peeled, diced Granny Smith Apples
   • 2 , halved, juiced Oranges
   • 1/2 cup Apple Cider Vinegar
   • 2/3 cup Light Brown Sugar
   • 1/2 tsp Mustard Seeds
   • 1 pinch Crushed Red Peppers
   • 1 tsp Kosher Salt
   • 1/2 cup Raisins
3. Prepare Veggies

   Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

   • 8 , peeled, chopped Carrots
   • 1 , diced Yellow Onion
   • 8 , peeled Garlic Cloves
4. Simmer Soup

   In a medium to large pot, sauté onions, garlic and half the harissa in oil over medium heat for 2 minutes. Add remaining harissa and carrots. Stir to combine then add stock. Simmer for 15 minutes or until carrots are fork tender.

   • 2 Tbsp Extra Virgin Olive Oil
   • 2 Tbsp Harissa Spice Mix
   • 6 cups Vegetable Stock
5. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
6. Serve

   Ladle soup into bowls and serve with topping. Garnish with reserved carrot tops, freshly cracked black pepper and olive oil, if desired.

   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	570 kcal
Low Fat	12 g	15%
Total Saturated Fat	2.5 g	11%
Unsaturated Fat	9 g
Low Cholesterol	10 mg	4%
Sodium	1350 mg	60%
Total Carbohydrate	106 g	39%
Fiber Total Dietary	11 g	39%
Sugars Total	75 g
Protein	14 g	27%
Vitamin C	57 mg	60%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	172 mg	15%
Iron Fe	3 mg	15%
Potassium K	1450 mg	30%
Vitamin E	4 mg	25%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.5 mg	40%
Niacin	8 mg	50%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.8 mg	45%
Folate (B9)	85 µg	20%

By Innit Culinary Team