carrot ginger soup with oregano croutons

INGREDIENTS

2 tbsp

extra-virgin olive oil

granny smith apples, peeled, cored and chopped

large onion, diced

1 1/2 lb

carrots, peeled and chopped (about 5 cups)

stalks celery, chopped

2 tbsp

chopped fresh ginger root (do not grate)

1 1/2 tsp

chopped fresh thyme leaves

1 1/4 tsp

salt

Freshly ground pepper,

6 cups

vegetable broth, such as Imagine No-Chicken

1 tbsp

apple cider vinegar

1 clove

garlic, minced

2 tbsp

extra-virgin olive oil

1 tbsp

chopped fresh oregano

1/2 tsp

coarse kosher salt

Freshly ground pepper,

4 cups

cubed day-old whole-grain crusty bread