Making this soup of roasted carrots and apples is easy and cheap, and it has a delicious flavor combination that everyone will enjoy. You can serve it up as a light lunch or dinner appetizer and everyone will enjoy it.
This soup is made from common pantry ingredients and has a rich, creamy, and velvety texture that makes it a comforting dish on a chilly day. It is also loaded with vegetables and good fats.
Here is 2 recipe(s):
Roasted Carrot and Apple Soup
This nutritious soup is quick and simple to make, creamy, warm, and full of flavor, making it the ideal lunch or meal prep idea.
Serving Size: 1 serving
Nutritional Information: ServingSize 1 serving, 152 calories, 15 grams of sugar, 7 grams of fat, 24 grams of carbohydrates, 5 grams of fiber, and 2 grams of protein.
- 1lb carrots, peeled and sliced
- 3 apples, McIntosh or any tart apple, peeled and chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
- 3 cups vegetable or chicken broth
- 1/4 cup cream (optional)
- Black pepper
- Preheat oven to 400°F.
- Combine the carrots and apple on a sizable baking sheet, drizzle with the olive oil, and season with salt and pepper. Place in the oven, sprinkle with thyme, and roast for 20 minutes.
- In a large heavy bottomed pot, heat the remaining olive oil on medium heat with 5 minutes left on the vegetables. When ready, add the onion and garlic and cook for 3–4 minutes.
- Transfer the vegetables to the pot after roasting, then top with broth and stir to combine. Reduce heat to a simmer and cook for 15 minutes.
- Purée the food after it has been cooked using an immersion blender or a bar blender in batches until it is smooth.
- Stir in the optional cream, then season to taste with additional salt and pepper.
- Serve right away, or keep chilled for up to 5 days or frozen for up to 3 months.
Roasted Carrot Apple Soup
This warm, comforting, and nourishing roasted carrot apple soup is like a big hug for your body and soul. Even though it may be tempting to skip this step, make sure to roast the carrots. They enhance the flavor of the soup by adding a subtle smokiness and depth. This feeds six as an appetizer or four as a main course.
Serving Size: 1 serving
Serving Size: 1 serving, calories 301 kcal, 25 g carbohydrate, 11 g protein, 16 g fat, 3 g saturated fat, 530 mg sodium, 7 g fiber, 16 g sugar, and 10 g unsaturated fat.
- 2 tbsp avocado or olive oil (divided)
- 1 lb carrots (peeled and sliced into 1″ coins)
- 1 medium yellow onion (diced to 1/2″)
- 1 medium apple (about 1/2 lb) that has been cored, peeled, and cut into 1/2″
- 1 celery stalk (diced to 1/2″)
- 4 c. chicken bone or vegetable broth
- 1 sprig fresh thyme
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 4 tsp extra virgin olive oil (for garnish)
- 1 tbsp fresh thyme (for garnish)
- 2 tbsp chopped pecans (for garnish)
- Heat the oven to 425*. Position a rack in the lower third of the oven.
- The carrots should be peeled and cut, then tossed in one tablespoon of oil. Spread the carrot slices evenly onto a baking sheet. Roast for 20 to 25 minutes, flipping once halfway through, until tender and caramelized.
- Heat a dutch oven over medium-low heat. Heat the final tablespoon of oil until shimmering. When the onions are added, toss them in the fat to coat them, then cover the pan and sweat the onions for 10 minutes, stirring occasionally.
- Increase the heat to medium. Add the apples and celery and saute, stirring frequently, for 6-7 minutes, or until the apples are soft and beginning to brown.
- Transfer the roasted carrots to the dutch oven and add enough broth (about 4 cups) to at least partially cover the vegetables. Add a thyme sprig on top, then season with salt and pepper.
- When the liquid is boiling, turn the heat down to low and continue to simmer for an additional ten to fifteen minutes, or until the carrots are very soft and the thyme leaves are falling off.
- Take the soup off the heat and remove the thyme stems. Blend until completely smooth using an immersion blender. If the soup is too thick, thin it out with some water or broth. If necessary, season to taste with more salt and pepper.
- Pour the soup into bowls and top with fresh thyme, chopped pecans, and olive oil. Serve immediately. This soup lasts for up to 5 days in the refrigerator and up to 3 months in the freezer in an airtight container.
Carrot and Apple Soup -How to make Carrot and Apple Soup soo easy and healthy
How does Gordon Ramsay make carrot soup?
The onions, carrots, and garlic should be sautéed in a large pan of hot oil for four minutes, or until they start to soften but not color. Add plenty of seasoning and ground coriander, then cook for one minute. When the stock is added, bring to a boil. Cover, and simmer the carrots for 20 minutes, or until they are extremely tender.
How do you make carrot soup step by step?
Combine carrots, chicken broth, and onion in a large pot. Add the garlic, thyme, and tarragon after covering the ingredients with water in the pot. When the liquid is boiling, turn the heat down to medium-low, cover the pot, and simmer the mixture for 40 to 50 minutes, or until the carrots are very tender.
How long does it take for carrots to get tender in soup?
Stir in carrots. Add water and broth, and then heat to a vigorous simmer. Cook for about 25 minutes, until very tender, while reducing heat to maintain a lively simmer.
Why do you put celery in soup?
Panels of tasters agreed that soup made with celery extract had a stronger flavor. Despite having almost no flavor of its own, celery extract in particular enhanced the sweetness and umami (meaty or savory) taste of the broth.