{"id":22596,"date":"2011-11-14T20:30:03","date_gmt":"2011-11-15T01:30:03","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22596"},"modified":"2011-11-14T20:32:32","modified_gmt":"2011-11-15T01:32:32","slug":"carrot-apple-ginger-soup%e7%94%9f%e5%a7%9c%e9%a2%a8%e5%91%b3%e3%82%8a%e3%82%93%e3%81%94%e4%ba%ba%e5%8f%82%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22596&lang=en","title":{"rendered":"Carrot Apple Ginger Soup<br>\u751f\u59dc\u98a8\u5473\u308a\u3093\u3054\u4eba\u53c2\u30b9\u30fc\u30d7"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/7.jpg\" rel=\"lightbox[22596]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-22597 aligncenter\" title=\"7\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/7.jpg\" alt=\"\" width=\"386\" height=\"579\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/7.jpg 386w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/7-300x450.jpg 300w\" sizes=\"auto, (max-width: 386px) 100vw, 386px\" \/><\/a><\/p>\n<p><strong>Carrot Apple Ginger Soup<\/strong><br \/>\n<em>October 30, 2011<\/em><\/p>\n<p>I love any vegetable soup, but particularly this type of soup made with pureed vegetable is probably my favorite. Carrot is the main star in this soup but you can also enjoy the subtle spiciness from the ginger and fresh sweetness from the apple. <\/p>\n<p>Carrot apple ginger soup: salad oil, butter, ginger, garlic, onion, celery, carrot, apple, water, chicken base, bay leaf, thyme, brown sugar, salt, pepper<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u751f\u59dc\u98a8\u5473\u308a\u3093\u3054\u4eba\u53c2\u30b9\u30fc\u30d7<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff11\u5e74\uff11\uff10\u6708\uff13\uff10\u65e5<\/em><\/p>\n<p>\u5927\u597d\u304d\u306a\u91ce\u83dc\u30b9\u30fc\u30d7\u3002<\/p>\n<p>\u305f\u3063\u3077\u308a\u5165\u308c\u305f\u91ce\u83dc\u3092\u304c\u30fc\u3063\u3068\u30d4\u30e5\u30ec\u30fc\u3057\u3066\u4f5c\u308b\u30b9\u30fc\u30d7\u306f\u4f53\u306b\u3082\u3088\u3055\u305d\u3046\u3060\u3088\u306d\u3002<\/p>\n<p>\u4e3b\u5f79\u306f\u4eba\u53c2\u306a\u3093\u3060\u3051\u308c\u3069\u3001\u305d\u3053\u306b\u751f\u59dc\u3068\u308a\u3093\u3054\u98a8\u5473\u304c\u8107\u5f79\u3068\u3057\u3066\u5165\u3063\u305f\u3082\u306e\u3002<\/p>\n<p>\u751f\u59dc\u308a\u3093\u3054\u4eba\u53c2\u30b9\u30fc\u30d7\uff1a\u30d0\u30bf\u30fc\u3001\u7389\u306d\u304e\u3001\u30bb\u30ed\u30ea\u3001\u4eba\u53c2\u3001\u751f\u59dc\u3001\u306b\u3093\u306b\u304f\u3001\u308a\u3093\u3054\u3001\u6c34\u3001\u30c1\u30ad\u30f3\u30d9\u30fc\u30b9\u3001\u30d9\u30a4\u30ea\u30fc\u30d5\u3001\u30bf\u30a4\u30e0\u3001\u30d6\u30e9\u30a6\u30f3\u30b7\u30e5\u30ac\u30fc\u3001\u5869\u3001\u3053\u3057\u3087\u3046<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/5.jpg\" rel=\"lightbox[22596]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-22598 aligncenter\" title=\"5\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/5.jpg\" alt=\"\" width=\"386\" height=\"579\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/5.jpg 386w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/5-300x450.jpg 300w\" sizes=\"auto, (max-width: 386px) 100vw, 386px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.studiorfood.com\" target=\"_blank\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.studiorfood.com\/\">studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<br \/>\n<a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Carrot Apple Ginger Soup October 30, 2011 I love any vegetable soup, but particularly this type of soup made with pureed vegetable is probably my favorite. Carrot is the main star in this soup but you can also enjoy the subtle spiciness from the ginger and fresh sweetness from the apple. Carrot apple ginger soup: [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-22596","post","type-post","status-publish","format-standard","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22596"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22596\/revisions"}],"predecessor-version":[{"id":22803,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22596\/revisions\/22803"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}