Dinner · Soups · 25 comments · Oct 13, 2014

Roasted Carrot-Apple Soup

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

Overview

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

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

Blendtec Oct 15, 2014

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 Oct 16, 2014

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 Oct 15, 2014

Is this Gluten-Free? I have Gluten allergies.
soupman Oct 16, 2014

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 Oct 16, 2014

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.