I do not know how about you, but I really like soup-puree. It is great when the composition of a dish becomes unobvious, when you can play with texture and serving. Such soups are served in cups and in cream bowls, some chefs serve them even in shots. And despite the monochrome nature of such soups, they cannot be called a boring dish. Soup which I want to talk about today may seem strange – an apple, ginger, carrot? But believe me, the taste will not disappoint you. Let's start: