It’s sweet, it’s savory and it’s pretty much always in season. Grab that bottle of pure maple syrup — whether it’s light or dark, it’s all good — and crack open chef, blogger and photographer Katie Webster’s all-maple, all-the-time cookbook.
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.
- 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 1/4 pounds)
- 3 stalks celery, chopped
- 2 tablespoons fresh ginger, chopped and peeled
- 1 1/2 teaspoons chopped fresh thyme leaves, plus more for sprinkling
- 1 1/4 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
- 1/2 cup plain Greek yogurt
- 1/4 cup dark pure maple syrup
For the soup
In a large heavy-bottomed soup pot or Dutch oven, heat olive oil over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, salt, and pepper. Cover and cook, stirring often, for 15 to 17 minutes, until apples have broken down and vegetables are starting to brown.
Add broth, increase heat to high, and bring to a boil. Reduce heat to medium-low, maintain a simmer and cook, stirring occasionally, for 15 to 20 minutes, until vegetables are soft.
Puree mixture with an immersion blender, or transfer in batches to a blender and puree. Stir in vinegar and syrup.
For the yogurt
Whisk together yogurt and syrup. Drizzle on top of soup, sprinkle with additional thyme, and serve.