Carrot Apple Cider Vinegar Soup

This is my help me feel sweet, sweetie soup.

• 1 lb of carrots
• 6ish stalks of celery
• 1 sweet potato (peeled and coarsely cut)
• 4 cloves of garlic (peeled and minced)
• 1 cup of minced shallots
• 1 honey crisp apple cut into pieces
• 1/4 cup apple cider vinegar
• 2 coarsely cut mushrooms (i used button)
• 1 teaspoon toasted sesame oil
• 1/4 cup extra virgin olive oil
• 1/4 cup chopped dill
• 1 tbsp chili powder
• 1/4 cup lemon juice
• coarse salt and ground pepper
• 2 cups of vegetable broth

1. In a juicer juice all but 3 of the carrots, all but 2 of the celery sticks, and the apple. Coarsely chop the rest.
2. In a big soup pan, heat the olive oil. When hot roast the garlic, shallots, and then add the sweet potatoes. Add the chili powder. When the Sweet potato is roasted, add the apple cider vinegar and lemon juice.
3. Once the liquid begins to evaporate again, add the vegetable broth.
4. When the mixture begins to boil again, lower the flame, add the mushrooms and the dill, and simmer for a few minutes. Add the juiced vegetables and the toasted sesame oil. Simmer on low for 1-2 minutes.
5. Remove from heat until the pan can be moved without burning yourself.
6.  Pour the mixture into your making sure to include all of the potato. As you pour the chopped mixture will be on the bottom of the pan. Leave about a cup of the chopped stuff in the pan.
7. Blend on high. When done, pour back into the pan and heat up with the mixture until the sides of it start to boil.

Eat and love.

– xo jasmine