Roasted Carrot, Fennel and Apple Soup

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

2 Reviews

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rinabeana on 10.14.2014

This is a great flavor combination, but I thought the balance was thrown off by the amount of ginger. I love ginger, but it was nearly all I could taste. I think I’d use a teaspoon next time, instead of a tablespoon. Also, carrots take much longer to roast to a soft consistency than apples or fennel. After half an hour the apples were mushy, fennel softened, and carrots still hard. After an hour the fennel was squishy and the carrots were softened. I’d say no more than 30 minutes needed for apples, about 45 minutes for fennel, and at least a full hour for carrots. (I did slice the carrots into small pieces.) Everything pureed okay with my immersion blender, but I had to go after all the carrots. I think they would have fallen apart if I’d roasted them longer. Anyway, I garnished with shredded smoked Swiss cheese and dried cranberries. Awesome! Thanks for sharing!