March 4th, 2016
From Maple by Katie Webster
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 to 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.
Make the maple yogurt: Whisk together yogurt and syrup. Drizzle on top of soup, sprinkle with additional thyme, and serve.