Roasted Carrot-Apple Soup

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

Overview


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.



25 comments


  • Blendtec

    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.


  • Mike Kloss

    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.


  • Harveyg g

    Is this Gluten-Free? I have Gluten allergies.


  • soupman

    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.


  • Yogagenie

    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.


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