carrot ginger soup with oregano croutons

Ingredients

Soup
• 2 tablespoons extra-virgin olive oil
• 2 granny smith apples, peeled, cored and chopped
• 1 large onion, diced
• 1 ½ pounds carrots, peeled and chopped (about 5 cups)
• 3 stalks celery, chopped
• 2 tablespoons chopped fresh ginger root
• 1 ½ teaspoons chopped fresh thyme leaves
• 1 ¼ teaspoon salt
• Freshly ground pepper, to taste
• 6 cups vegetable broth, such as Imagine No-Chicken
• 3 tablespoons cider vinegar
•  
Croutons
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons chopped fresh oregano
• ½ teaspoon coarse kosher salt
• Freshly ground pepper, to taste
• 4 cups cubed day-old whole-grain crusty bread

Instructions

For the Soup:
1. Heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, 1 ¼ teaspoon salt and pepper, cover and cook, removing lid to stir often, until the apples have broken down and the vegetables are staring to brown, 15 to 17 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook,stirring occasionally, until the vegetables are very soft, 15 to 20 minutes. Puree with an immersion blender. Alternatively, puree in blender in batches. Use caution when blending hot liquids! Stir in vinegar.
Meanwhile, prepare croutons:
2. Preheat oven to 350 degrees F. Stir garlic, 2 tablespoons olive oil, oregano, ½ teaspoon coarse salt, and pepper in a large bowl. Add bread cubes and toss to coat. Spread out on a large baking sheet and bake until crispy, stirring once, 10 to 12 minutes. Serve croutons with soup.