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roasted carrot apple soup

Roasted Carrot-Apple Soup

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A tasty way to use produce of the season and get a hearty meal at the same time.

Total time:  01 M  30 S
Servings:  3
Calories:  140

Ingredients

  • 6 medium carrots peeled, trimmed and roughly chopped
  • 1/2 medium yellow onion roughly chopped
  • 1 apple peeled, quartered, cored and roughly chopped
  • 1 tbsp. olive oil
  • 2 cups vegetable broth
  • 1 tsp. dried thyme
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. kosher or sea salt
  • 1/4 tsp. celery seed

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 5g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 900mg
  • Carbohydrates: 24g
  • Fiber: 5g
  • Sugar: 14g
  • Protein: 1g

Instructions

  1. Preheat oven to 425ᵒF.
  2. Place carrot, onion and apple pieces in a 9x13-inch dish and drizzle olive oil over produce.
  3. Bake for 30 minutes, stirring halfway.
  4. Add all ingredients to jar and secure lid.
  5. Select "Soups" or blend on High for 90-180 seconds. Serve.

Notes

For a soup with some heat, add ¼ tsp ground ginger.


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25 comments


  • Yes, this can be made raw and served cold. The pulp from the veggies may separate over time and the texture will be somewhat pulpy, rather than smooth since the veggies would be raw.

    Blendtec on

  • My wife and I just tried this soup last night, and it was amazing! We sprinkled the thyme over the vegetables prior to roasting to help release more flavor. 1/4 tsp of ginger gives it a good amount of heat, so depending on what we pair it with next time, we may reduce it to 1/8 tsp.

    Mike Kloss on

  • Is this Gluten-Free? I have Gluten allergies.

    Harveyg g on

  • huh… funny you would think you should know what has gluten in it, I mean if you are allergic. I don’t see in flour or any kind of wheat in it.

    soupman on

  • I made two batches of this tonight. The first one I used the 1 tsp. of thyme and it was so overpowering that I tossed the soup down the drain. The second batch I left the thyme out altogether and it was yummy. My suggestion is to use much less thyme or leave it out altogether. Also the soup was much prettier without the thyme. They thyme changes the color from a lovely orange to a kind of orangish-brown.

    Yogagenie on

  • This soup was a bit sweet for my tastes. I’ll find a way to doctor it up though. I loved the loaded potato soup and the broccoli cheddar soup also.

    Tink214 on

  • The recipe contains no gluten containing ingredients. I have celiac disease and have been gluten free for 6 years.

    Amanda Schaefer on

  • Can you give an estimate on how much carrot is in the soup? How many pounds/ounces of carrots? I have some garden carrots that I’d like to use but they are much smaller than the kind from the grocery store. I’ll need to use more than six of my carrots but I’m really not sure how to equate the grocery store carrots, so a weight measurement will be very helpful.

    Mary on

  • I had a few alterations due to lack of ingredients on hand, ie vegi stock. So I blended 3 cups water, 1/4 onion, crushed garlic, clove, rosemary, salt & pepper. Mixed via Soup on Blentec.. There was nothing to strain – it was completely blended… Mixed in the rest of the ingredients per recipe above = delicious

    Emily Anderson on

  • I made this soup and I recommend using 1/2 teaspoon of thyme instead of 1 teaspoon. It was overpowering. My apple was small and didn’t add much flavor so maybe use 2 small apples or one big one. Blendtec it would help to know what apples your kitchen testers used.

    Madeleine on

  • To what temperature is it still considered ‘raw’? How many soup cycles do you think that would be? I also want to eliminate the step of roasting them first. Did you do this soup raw? How was it?

    B Bales on

  • As one poster stated, I recommend using less thyme, if at all. I didn’t even use a full teaspoon and it was a bit too much.

    I also made the following changes:

    * I omitted the onion since I did not have any.
    * I used 30 baby carrots since they are what I had. Instead of oven roasting them, I glazed them on the stove with honey & brown sugar for 15 or so minutes, until softened & cooked. I incorporated the left over glaze into the soup.
    *I had no apples on hand so I used a medium sized russet potato, cooked & peeled (while still hot).

    This soup came out very tasty, velvety but light, and absolutely delicious. Though it didn’t need any, I added a swirl of cream when plated to elevate the aesthetics for serving.

    CulinaryGirl324 on

  • Is this a cheap and fast way to make vegetable stock?

    Rahul Patwari on

  • I could not find the loaded potato soup recipe.

    B Bales on

  • Made this tonight. It was really yummy. After reading the comments I added less thyme, but then decided the soup needed more. It was too sweet for me with less. Also, the amount of onion changed everything. I thought I roasted too much onion so I didn’t blend it all, but again the soup was really sweet. So I added all the onion and it made all the difference. It gave the soup a lot of depth and flavor. My whole family loves this soup—my twin toddlers couldn’t get enough! I’ll be making it again.

    Lindsay Maxfield on

  • Creamy YUM! Made the soup with 30 little carrots, the onion, added 1/2 chopped red pepper and used chicken broth instead of vegetable. Didn’t have an apple or potato to add. It turned out great. I also put in some tumeric and extra salt on top. I might add a dash of curry next time but wasn’t feeling the Indian food vibe today.

    DiStarSy on

  • Yay! We’re so happy you enjoyed it (and that your toddlers did, too)!

    Blendtec on

  • So happy you enjoyed it!

    Blendtec on

  • I just made this soup and it is delicious. I used 1/2 the thyme and a little more veggie broth. That would depend on how thick you want it, too. Even my picky husband thinks it is really good. Ty

    Judy Knight on

  • I just made this by roasting vegs with the sat pepper an Italian seasoning sprinklr over before roasting. I left the peel on apple. And add 1 half tsp of celery seed. Than blended an added parsley to it. Outstanding . I will have to make another batch it is so good.
    Thanks

    Laurie phillips on

  • How many servings is this soup

    Laurie phillips on

  • This soup is so delicious and so quick to make! It tastes so creamy, I can’t believe there’s no cream or butter involved. I omitted the Thyme based on the comments below and didn’t miss it. I also roasted a whole onion instead of a half. And used Chicken Broth instead of Veggie.
    It’s so good and quick that I have already recommended this recipe to a friend.

    Lisa Bernadette on

  • This recipe makes (3) 1 cup servings. For future reference, this is noted in our "Nutritional Information" section above. Happy blending!

    Blendtec on

  • Could this soup be made as a raw soup served cold do you think or just blended till warm enough so more enzymes stay intact?

    Saguaro Sally on

  • I just made this soup, specifically because of the apple. I was looking for ingredients that help to remove heavy metals from the body. Apple checks that box, but I also added 1 tablespoon of matcha tea to further help that goal. Delicious!! Thank you Blendtec :) Had to share it on FB

    Veronique Cagle on

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