Apple Carrot Soup

Apple Carrot Soup

Ginger and orange peel are the secret ingredients to this pork, apple, and carrot soup.


1 pound pork (lean, cut into chunks)
4 apples (with skin, cored and quarterd)
4 carrots (large, peeled and cut into chunks)
1 orange peel (dried, 1 teaspoon, optional)
4 slices ginger
1/2 teaspoon salt
20 cups water


1. In a large pot over high heat, combine all ingredients, bring to a boil.
2. Reduce heat to medium and simmer until soup reduces to about 8 cups of liquid, about 3 to 4 hours.
3. Skim fat from surface and serve.
4. Store leftover soup covered in refrigerator for up to 3 days.


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